For most of us, mornings are hectic and we often end up missing breakfast. Make this frittata ahead of time and freeze in small containers for quick re-heating and a healthy grab-and-go breakfast.

Breakfast Frittata

23 mL Western Family canola oil 1 1/2 tbsp
125 mL finely chopped onion 1/2 cup
375 mL diced broccoli 1 1/2 cups
375 mL diced red bell pepper 1 1/2 cups
1 284 mL (10 oz) can Western Family 1
mushrooms pieces and stems, drained
6 Western Family breakfast links, chopped 6
6 Western Family eggs
250 mL So Good™ Fortified Soy Beverage 1 cup or 2% milk
125 mL Western Family grated Parmesan cheese 1/2 cup

1. Preheat oven to 350ºF (180ºC). Lightly spray 4 (6"/15 cm) springform pans with removable bottoms or 2 (9"/23 cm) deep dish pie plates with cooking spray. Set aside.

2. Heat oil in a large, heavy-bottomed saucepan. Add onion, broccoli, and red pepper; sauté over medium-low heat until soft, about 5 minutes. Fold in drained mushrooms and breakfast links. Remove from heat and set aside.

3. In a large mixing bowl, whisk together eggs, milk and salt and pepper to taste.

4. Transfer equal amounts of vegetable mixture to prepared pans. Pour egg mixture over top of each. Sprinkle with Parmesan cheese. Bake in the centre of oven for 20 minutes or until centre is firm when lightly jiggled. Remove from oven to a baking rack and let stand for 5 minutes before serving.

Makes 4–5 servings.

Nutritional analysis per serving
Calories 360 Protein 25 g Fat 22 g Carbohydrates 17 g Dietary Fibre 4 g