I love healthy make-ahead casseroles for the morning after a big Christmas meal. I don’t know about you, but the morning after a giant Christmas feast, I rarely want something heavy like pancakes, nor do I feel like making it after all the time in the kitchen the previous day! This casserole gives both me and my digestive system a break.
This breakfast frittata is loaded with fresh veggies like bell peppers and spinach, plus protein from the eggs. I love to add goat cheese, feta, or chunks of cheddar. Sometimes I’ll add sundried tomatoes to this, or I’ll make it entirely different with mushrooms and cherry tomatoes. Feel free to put your own spin on it!
To prepare this in advance, just mix up your egg and vegetables without cooking, and store it in the fridge for up to two days. The morning of, all you have to do is butter your casserole dish or oven-proof skillet (I use my cast iron fry pan), pour the mixture in, and stick it in the oven!
This recipe yields about 8 generous servings.
- 1 tablespoon extra-virgin olive oil
- 2 medium red bell peppers, chopped (about 2 cups)
- ¾ cup thinly sliced green onion (about 1 small bunch)
- 5 ounces roughly chopped spinach (about 5 cups)
- 12 eggs
- 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt)
- Several dashes of your favorite hot sauce, like Cholula
- ½ teaspoon fine salt
- 10 twists of freshly ground black pepper
- 4 ounces (1 cup) crumbled feta or goat cheese
(If you’d like to make ahead and store in the fridge until the morning you’ll cook it up and serve it, see the notes below)
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter or olive oil (FYI I find spray-on grease doesn’t work nearly as well).
- In a large skillet, warm the olive oil over medium heat until shimmering. Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes.
- Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture.
- Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended.
- Stir in half of the cheese (we’re reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine.
- Pour the mixture into the buttered pan. Evenly disperse the remaining cheese on top.
- Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork about ¼-inch into the center of the eggs and make sure the fork comes out clean.
- Place the frittata on a cooling rack until you’re ready to serve. Slice with a sharp knife, and serve. Leftovers will keep well for about four days in the refrigerator. Enjoy leftovers chilled, at room temperature, or gently reheat in the microwave or oven.
If you’d like to make this ahead of time to store in the fridge until the morning you want to cook it, skip straight to step 2. Just fry up your veggies, and let them fully cool before adding them to your egg mixture from step 4. Add your cheese, as instructed in step 5, and then then stick this in the fridge! The morning you’d like to serve up your casserole, continue with steps 6 through 8.