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When I was challenged to come up with a recipe celebrating Safeway’s new mission to bring quality and reduced produce prices to Albertans to help them eat better and more affordably, I knew that vegetables were going to be front and center.
Getting enough vegetables in your day can be tough all around, but the toughest time is breakfast. Let’s be honest, who thinks about eating their veggies at breakfast?
I actually do. A lot. Since I not only am a baker at heart but have a dessert cookbook coming out this fall that I’ve been working on over the year, vegetables and protein in the morning are a must to counterbalance the carbs and sweets that inevitably come later in the day. My usual breakfast is two boiled eggs and sliced cucumber or tomatoes. It’s a terribly exciting breakfast, I know.
When I take the time however, whipping up a frittata is my favorite healthy breakfast for the entire family. You can load them up with vegetables and use a combination of whole eggs and egg whites to make a hearty, healthy and satisfying breakfast.
I am a regular Safeway shopper and as most of you know I also write for the Safeway Table Talk blog regularly. I am in Safeway all the time so it was very easy to see the changes when I popped into Safeway this week. Safeway is now on a mission to help Canadians eat better food more affordably. There will be weekly produce picks selected for their optimum quality and recommended by Safeway experts to encourage us all to try new things. I am looking forward to these, as I tend to go with the same old stand-by’s. There is a wide selection of organic produce that I love and my hero Jamie Oliver is getting right on board with tips and tricks for preparation!
I think Jamie needs to come and help me out in my kitchen. Who’s on board? Jamie Oliver, my kitchen, a few friends, lots of sharp knives and vegetable prep. What could go wrong?
When I went shopping for this recipe, crisp, fresh asparagus caught my eye right away for $3.99 a lb. That price is right, my friends, for the time of year and also the quality. To support the idea that eating better is eating fresh food, Safeway is also seeking to improve the quality of produce at lower prices. This to me is the sticking point
Tomatoes are another frittata must. There is nothing I love better than slices of fresh tomatoes baked on top. With cheese. Mmmm. Cheese. Make it skim milk mozza and you are set!
This frittata is loaded with vegetables and the key is that it doesn’t feel like you are eating them. Mike and I had this for lunch this past week and it was fabulous.
There is no crust, but I called it a Vegetable Pizza Breakfast Skillet because I actually used pizza sauce in the eggs for flavoring as well as oregano. There’s also that mound of mozzarella cheese baked on top of the tomatoes as well, but as I said before, make sure to use a skim milk mozzarella to keep it on the healthier side. Don’t skip the cheese, as it makes the meal very satisfying even though it’s pure protein and vegetables.
So who else loves to try and eat vegetables for their breakfast? Do you have any other ways to use them? This Vegetable Pizza Breakfast Skillet is my go-to when I’m bored of boiled eggs and cucumber slices, what other ideas do you guys have?
Safeway is running a contest and you could win one of 10 $50 gift cards! It’s simple to enter: take a picture of your better food meal and share it on Twitter and/or Instagram along with the #BetterFoodStartsHere and a brief description of how you’ll eat more affordable, healthier meals thanks to Safeway. See full contest rules and regulations here.
This contest is only open to residents of Alberta, British Columbia, Manitoba and Saskatchewan.
Happy cooking and good luck everyone!
Love,
Karlynn
Vegetable Pizza Breakfast Skillet
Ingredients
- 1 tablespoon olive oil
- 1/2 small white onion chopped
- 4 large white mushrooms washed and sliced
- 1 clove garlic minced
- 4-5 asparagus steamed and chopped
- 2 1/2 cups spinach
- 1 tomato washed and sliced into circles
- 5 eggs
- 3 egg whites
- 1/4 cup pizza sauce
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- pinch pepper
- 1 1/2 cups skim milk mozzarella cheese
- salt and pepper to taste
Instructions
- In a 10-inch oven safe pan, saute the first three ingredients until the onions are translucent and the mushrooms cooked. Add in the garlic and spinach; cook until the spinach has wilted. Add the asparagus and warm it up in the skillet with the other ingredients.
- In a small bowl, whisk the eggs, egg whites, pizza sauce, oregano, salt and pepper together.
- Pour over the vegetables in the skillet, stirring if needed to disperse the vegetables evenly.
- Place the tomato slices on top.
- Place in the 350-degree oven and bake for 20-22 minutes, until the egg is fully cooked in the middle of the skillet. Sprinkle the mozzarella cheese on top and cook another 2-3 minutes until the cheese has melted.
- Remove from the oven and serve, using salt and pepper to taste.
Notes
Nutrition
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