It’s a widely known fact that breakfast is the most important meal of the day. It is meant to provide the fuel that jumpstarts your day—whether it’s a meal to pregame a 9 a.m. midterm, or a bite at 11 a.m. before a Sunday spent in the Rock (Ed. Way too real.), it’s important that your body gets the nutrients it needs to keep you going. We love breakfast so much that we even made it for dinner.
This week, we whipped up an egg-white vegetable frittata accompanied by baked rosemary-paprika sweet potato wedges (we’ll call them wedges, but they’re really just fries). This is the perfect meal if you want to throw something together that’s quick, easy, and uses those veggies in your fridge while they’re still in their prime. There’s a lot of room for creativity, too—throw in any combination of vegetables, cheeses, or meats that sounds best to you. Yes, it might be considered breakfast, but who’s complaining? Check out the recipes after the jump.
Egg White Vegetable Frittata
(adapted from Weelicious)
What you’ll need:
- 10 egg whites
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- 1 cup of kale, chopped
- 1 cup of broccoli florets
- 1 cup of cherry tomatoes, halved
- Kosher salt and pepper
Preheat the oven to 350 degrees. Set the egg whites, seasoned with plenty of salt and pepper, aside. In a medium-large skillet (try to find one that’s ovenproof), heat the garlic and oil over medium heat. Once the garlic has started to brown, add the broccoli and cherry tomatoes and sauté for about 5 minutes. Then add in the kale and continue to cook for about 3 additional minutes.
Pour the egg whites over the sautéed vegetables, and immediately remove from the heat. Put the skillet in the oven and bake for about 25 minutes, or until cooked through.
IMPORTANT: Make sure to use a pot holder to remove the skillet, as the handle will be very hot. Let the frittata cool, slice into wedges, and serve!
Rosemary-Paprika Sweet Potato Wedges
(Makes about 4-6 servings)
(adapted from Smitten Kitchen)
What you’ll need:
- 1 large (or 2 medium) sweet potato, about 1-2 pounds worth
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon rosemary leaves
- 1 teaspoon paprika
Preheat oven to 425 degrees. Cut the potato lengthwise into about 1-2 inch wedges. In a large roasting pan, toss together the sweet potatoes with the olive oil and all the spices (Note: We chose rosemary and paprika because they were our favorites – but feel free to be creative! Think coriander, fennel, chili powder, garlic powder, or oregano).
Roast in the oven for about 40 minutes, turning the wedges over with a spatula halfway through. Remove them from the oven once they’re tender and crispy on the edges, let cool, and EAT!
These two simple dishes come together beautifully and pack a flavorful punch. Enjoy your eggs and “fries” for breakfast, lunch, or dinner. Remember, breakfast works for any meal of the day. This dish also works well for a party of any size; we had a ton of leftovers that kept us going (and full!) throughout the week, too.