After a nine month run, I was finally starting to get a little bored with the breakfast burritos Katie and I have been making and freezing. Looking for a quick and tasty alternative, we turned to the Feed Zone Portables cookbook for inspiration. We settled on an adaptation of the recipe for a mushroom and swiss frittata, baking them in a mini loaf pan instead of the prescribed muffin tins to give them the bump from “snack” to “meal.” We also added some diced ham for extra protein. The result is a smoky, savory little loaf of breakfast goodness, that takes minimal time to make and is perfect for munching on the way to work in the morning, and packed with healthy macronutrients to get your day started off right! This one’s a winner. Next round, we’ll probably substitute basmati rice for the plain white long grain we used this time, and bacon instead of ham.
Slicing mushrooms. Surprisingly cathartic.
Dicing onions. Not cathartic at all.
Shredded swiss cheese. We shredded it extra coarse to help preserve the flavor through the mixing and baking process.
I mean, how many times in your life do you have the chance to crack open an entire carton of eggs?
Happy little savory loaves!