For clients with hectic mornings and need to eat on the run, or are slow starters and cooking breakfast is just not going to happen, frittata is my go-to solution. Make it on the weekend, stick it in the fridge, and then for the rest of the week all you need to do is grab and go. And the best part is that the options for fillings are virtually endless, so you never get bored. There are some ideas of fillings at the bottom of the recipe.
Olive oil, butter, or whatever other healthy fat you like to use
Your choice of veggies, meat, cheese, and spices
Preheat your oven to 450. Whisk your eggs in a bowl and set aside. On the stovetop, put about a tablespoon of whatever fat you are using in a 12" cast iron skillet. Cook your veggies and meat over medium high heat until they are cooked through. Add salt to taste, and whatever spices you are using and stir to incorporate. Spread out your fillings evenly on the pan, and add more fat, taking care to grease the sides of the pan. Carefully pour the eggs over the fillings, trying to get an even amount throughout the pan. Let the eggs set on the stove top for a few minutes, until the top begins to bubble, then transfer to the oven. Bake for 15-20 minutes, or until the middle of the frittata doesn't move when you jiggle the pan. Remove and let cool.
Chorizo, red onion, bell peppers, and chili powder
Mushroom, red onion, spinach, basil, and oregano (perhaps with parmesan?)
Onion, carrots, ginger, peas, and cumin
Bacon, kale, and cracked black pepper
Sausage, broccoli, and cheddar
The options really are pretty much endless, so get creative!