Start the holiday off right with this Thanksgiving breakfast frittata filled with mushrooms, butternut squash, shallots and herbs.
Ok, don’t get me wrong, I’m a huge lover of Thanksgiving and will definitely be wearing my most forgiving pants on Thursday, but one of the things I can’t stand about the holiday is the binge until you’re in physical pain at the dinner table approach. 1. That’s no fun 2. If we just treated the day like any other and ate a normal breakfast so we weren’t ravenous come meal time, I feel like it’d be a much more enjoyable experience!
This frittata uses a few typical Thanksgiving ingredients so you can whet your palette for the main event later on. If you’re the one cooking, chances are you’ve got some butternut squash, mushrooms, herbs and extra cranberry sauce in the kitchen. Good news, collect them all, whip up this breakfast frittata in just 30 minutes to feed hungry mouths so they’ll get out of your hair as you prep the turkey and everything else.
In an effort to keep things light and dairy-free, this frittata uses Silk unsweetened original almondmilk. Any time I whisk eggs for an omelette, frittata or even just scrambled eggs, I add milk of some sort. It’s key! If you’re a non-milk in your scrambled eggs kind of person, I’m imploring you to try it. It makes them so much fluffier and it does exactly that in this frittata. Even with the bulky ingredients like butternut squash and mushrooms, the addition of the almondmilk keeps this frittata light, airy and perfect for a satisfying but not too heavy meal since you’re probably going to eat at least 10 times your weight in calories later on.
But if you’re still one of those people who refuses to eat breakfast on Thanksgiving morning and would rather “save it all” for the main thing, this makes a great day after Thanksgiving breakfast too with leftovers!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.