Vegetable Frittata

 This morning was one of those mornings where I just could lay in bed all day. It was grey outside the forecast was horrid and I just didn't want to move. 

You have days like this to, right?

It is so hard to feel motivated when you wake up and the world just isn't in sync with you. But I am a firm believer that a good breakfast can really whip things into shape. 

 You know what else may whip you into shape? This frittata. Well, it may not literally do the trick but it may just supercharge your day and give you the get-up-and-go you need to get things done. I am convinced when you pack your morning with protein you can't help but be proactive. 

 You can really add anything to a frittata it is just that kind of food. If I would have had a hot pepper laying around I FOR SURE would have thrown it in this mix. You could also add cheese if you'd like. Hey are you a bacon lover? (That was a stupid question right?) Well, throw some bacon crumbles in there or maybe turkey bacon? Do bacon lovers even eat turkey bacon? I suppose that is a horse of a different color and we should talk about that later. 

Anyway, you gotta get up today and you gotta frittata. 

Vegetable Frittata
8 large eggs
1 large sweet potato, cut into bite sized pieces
1 small zucchini, cut into bite sized pieces
1 red bell pepper, cut into strips
2 medium portobello mushrooms, sliced (optional)
2-3 Tbls clarified butter (Ghee)
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper

Heat an oven proof skillet over medium-high heat. Add the clarified butter.

Add to the skillet the sweet potatoes and saute for about 3 minutes. Then add in your zucchini and red bell pepper. Now season with a little salt and pepper. Saute for about 2 minutes.

Now add in your mushrooms, garlic and onion powders. Stir to distribute. Reduce heat to medium-low.

Beat your eggs very well in order to incorporate lots of air and then finally add to your skillet and season once more with a little salt and pepper.

Cook on medium-low for about 8 minutes, or until the frittata is just set (there should be a shiny egg film across the top but the edges are firm).

Finish the frittata under a heated broiler for just a few moments. The frittata will puff and brown slightly on the top. Remove and let cool for a minute.

Slice and serve the frittata warm or at room temperature.