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This Dinner Recipe Is Great For Breakfast!

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One of the most common questions we get is, “How can I make a healthy, protein-rich breakfast that’s still quick!?”. Our answer is… stop thinking breakfast and start thinking ‘brinner’!


Back in cave(wo)man days, we didn’t wake up and eat packaged cereal and toast, we ate protein and veggies, leaves or fruits. Most likely, we ate leftovers from last night’s campfire, or ingredients we woke up and foraged for. Maybe occasionally we ate some ground wild oats too, but not every day.

Try thinking of breakfast not as a separate/different meal, but as just another meal in your day… like lunch or dinner, add a bit of protein and fats to lots of vegetables, fruit, or leaves and voila!

We love leftovers and making bulk salads on weekends that we can just add pre-boiled eggs to during the week for a quick and easy breakfast.

But we also have a secret weapon of a recipe we whip out when we really want something quick, easy and with serious YUM factor! Enter the Brinner Frittata from our new book, Totally BUF, out on November 28th.

Today we’re sharing this lifesaver of a recipe, and giving you a sneak peek at how easy it is to make it!

Enjoy your brinner ladies 😉

 

Note: BUF recipes follow a slightly different formula than others… each recipe has three groups of ingredients: Beautiful plant foods, Unstoppable energy foods (proteins/carbs) and Fearless fats ‘n’ flavours. The method is as per usual 😉
 

BUF Brinner Frittata

 

 
Beautiful
3 zucchini, grated
2 carrots, grated
2 cups roughly chopped spinach leaves
8 cherry tomatoes, halved

Unstoppable
12 eggs (or vegan egg substitute) ¼ cup almond milk
100 g feta (or cubed tofu)

Fearless
Sea salt and pepper, to taste

Method
1 Preheat the oven to 170°C and line a square tin or frittata tray with baking paper.
2 In a large bowl, whisk the eggs and almond milk and season with salt and pepper.
3 Add in the grated zucchini, carrot and chopped spinach, and mix to combine.
4 Pour the egg and vegetable mixture into the tin. Arrange the cherry tomatoes and feta on top and bake for 30 minutes.
5 Remove from the oven and allow to cool for 2 minutes. Turn out onto a board and serve warm or at room temperature, sliced into squares.

SERVES 6
 

Want more recipes?

Find this recipe and more in our brand new book, Totally BUF, published by Hachette Australia.

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