Hey friends! It’s Pie (errrrr I mean, Pi) day or the day after National Registered Dietitian Day, but who’s really keep track anyway?! I figured if I was going to nerd out hard core, I might as well give you a recipe to drool over, you know??! This savory pie, otherwise known as a frittata may look like it has green dye in it, but spinach gives this Green Eggs & Ham Veggie-Loaded Frittata it’s strikingly beautiful color.
I asked my gym the other day to have something green in their lunch (not artificially green) and then it got me thinking, how often do we eat something green for breakfast? I would venture to guess, most of us do not. Why? Because it’s not normal in our culture to eat veggies for breakfast unless we have time to sit down and eat an omelet for breakfast.
We need to reevaluate our breakfast choices, America, am I right?!
What green (naturally green) items do YOU eat for breakfast?! Not eating green for breakfast?! What green item WOULD you be willing to try adding? Think on it.
Green Eggs & Ham
Fun fact, when I was in pre-school or maybe kindergarten, I vaguely remember there being a green eggs and ham day at school. I refused to eat. I had an aversion to eggs after that. For some reason I couldn’t handle the food dye added to eggs. Weird. OBVIOUSLY I got over it as I clearly love eggs these days and I do not dye my eggs before eating them, so it’s a good compromise 🙂
I had no intentions of making this frittata green. In fact I made a very similar not-so veggie-loaded frittata this weekend for my friends at our ski weekend. I loved it so much I figured I could probably make it even more #sassyapproved by adding more veggies to it.
When I was whisking up the eggs, I saw a bag of spinach and thought, “hey, what’s the worst that could happen?” (yes, that’s me in the kitchen on a daily basis).
When I got done blending the eggs, I thought “uh-oh, it’s green eggs & ham.” I immediately thought it might be a wash of a recipe, due to my past (lonnnnng ago past) experience. I powered through and feel like the timing of this pie near Pi Day AND St. Patrick’s Day was just meant to be, you’re welcome.
Pi Day Eats
Last year, my friends and I had our ski weekend around Pi Day. We actually made a TON of pies for our Friday night dinner. This year, we went for different themes, and Pi(e) day fell off. However, I didn’t want to miss an opportunity of making something into a pie.
Many think that you have to have some intricate laced top of a pie with sugary innards for it to be called a pie. Wow, I made that sound so appetizing didn’t I?! Can you tell I’m a savory over sweet person?!
HOWEVER, there are so many options as it comes to pie, you just have to get creative. While, I’m a sucker for a pie like Pumpkin Pie, I love almost any type of savory pie, mainly because they are filed with eggs & cheese, ya know?! Which do you prefer?! Sweet or savory?
Savory pie you say? YES!!!!! If you are a salt-egg-cheese loving fiend, like myself, a savory pie is just the ticket. But, outside of that, a savory pie is just a nice meal in one plate/skillet and makes a ton of food, perfect for meal prep for the week. I love that in a savory pie you can load it up with veggies and mask it.
Why do I like that?!
Well, I’ll eat almost any vegetable, but I work with many who won’t. So, if I can find a way to trick people into eating veggies (yes, trick) then I find it to be a win. Savory pies are a good way to do that, just look at a few of my favorites:
Pizza Spaghetti Pie from Paleomg
Shepherd’s Pie from The Real Food Dietitians
Sweet Corn & Zucchini Pie from Pinch of Yum
Have any to add to this list?? Share away!
Green Eggs & Ham Veggie-Loaded Frittata
Due to the internet being broken yesterday, you get this tasty and VERY green recipe. Thank you internet for making me (and others) get off their phones and get creative for a second.
You can make it for a brunch for friends or make it for meal prep for yourself. Heck, make it for dinner tonight for Pi Day and treat yo self with a green eggs & ham veggie-loaded frittata. Just don’t be surprised when you get weird looks when people assume you dyed the pie with green food dye.
Don’t be afraid to mix up the vegetables you put in this recipe, after-all, it’s already green so might as well make it as (naturally) colorful as possible, am I right?!
I would love to know what you put in your frittata AND/OR what you eat for Pi Day, as I love gaining inspiration from you. Enjoy!
Pro Tip: Make this ahead of time and enjoy throughout the week as a meal prep dish! Stop wondering what breakfast will be, and just have breakfast ready to go 🙂Print
- 12 large eggs
- 1 tbsp water
- 1 cup cheddar cheese (shredded)
- 3 oz. Prosciutto (chopped)
- 5 oz raw spinach
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 lb red potatoes (diced)
- 1 small yellow onion (diced)
- 1 red bell pepper (diced)
- 4 cloves garlic (minced)
- 10 oz mushrooms (sliced)
- salt & pepper (to taste)
- Preheat oven to 400°F
- In a large bowl, using an immersion blender (or alternatively can use a blender/food processor), blend eggs, water, cheddar cheese, Prosciutto, spinach, paprika, & black pepper, set aside.
- In a large cast iron skillet, heat oil over medium heat, add potatoes and saute for 7-8 minutes or until begin to soften
- Add in onions, peppers, & garlic, saute for 3 minutes or until onions start to become translucent. Add mushrooms and stir to combine. Turn heat off.
- Pour egg mixture over potato mixture and stir to distribute evenly, place in oven and cook for 30 minutes or until center is cooked through (test by sticking a knife in the center).
If you do not have a cast iron skillet or an oven safe skillet, transfer contents to a large (greased) baking dish and cook accordingly!
Are you team Sweet or Savory Pie?!
Pin Now, Green Eggs & Ham Later
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