Roasted Root Vegetable Frittata (and why making banana bread leads to two breakfasts and no dinners…)


You may recall that my last post was about a pretty awesome coconut oil very banana-ey not so sugary (yet still quite sweet) banana bread. What I neglected to mention is that I made this banana bread at about four o’clock and proceeded to eat one of the two loaf pans shortly thereafter.

Despite being a firm believer in varying diets and dieting patterns, I recognize that I am subconsciously married to the concept of dinner…and meals in general, I like meals. Lunch- not so much, but breakfast and dinner; rather committed.

After eating an entire loaf pan of banana bread (smothered in coconut almond butter) I felt morally compelled to prepare dinner.

…and so I roasted beets, brussel sprouts, turnips, carrots and onions in olive oil, cracked pepper, rosemary, truffle salt, garlic and dill for an hour at 375 degrees. A light, vegetable filled dinner.

Hours passed. I may or may not have delved into second loaf pan of banana bread (everything in moderation, including but not limited to moderation).

Despite a fervent effort, my attempt proved futile. No dinner did I eat.

..and so I awoke to a large tray of roasted root vegetables (which I did remember to put in the refrigerator in my state of food comatose).

I sprayed the loaf pan that I had conveniently emptied the night before with my olive oil mister (if you don’t have one, get one).

Roasted Root Vegetable Frittata

  • 9 organic eggs
  • 1 cup coconut milk (I used light)
  • 2 cups roasted root vegetables
  • 1/2 cup of crumbled feta cheese (optional)
  • extra garlic powder, cracked pepper and truffle salt on top to taste

Bake at 350 for approximately 30 minutes, beat the coconut milk into the eggs and add them to loaf pan, make sure the pan is well greased. Add the roasted root vegetables and distribute them evenly, then the feta, top it off with spices.

Missing dinner is no fun, but two breakfasts is a fantastic consolation prize.



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