I whipped up this frittata-style breakfast skillet one Saturday morning after our workouts. It was quick, simple, and made enough leftovers to get us through the next couple of mornings. An absolute win-win in my book!
If you get your hands on some extra berries any time soon, you've got to try this recipe! Its cool creamy layers have been on my mind since I first made it, and I am SO excited to share it with you.
I created this pie on a whim in honor of the 4th of July. The creamy custard from my Paleo German Chocolate Cake Bars was my inspiration~ and it complimented my red & blue berries perfectly. I then came up with this buttery crust (which took a couple of tries...not going to lie), and LOVED how it turned out, especially with such simple ingredients.
For the berries, I decided to smash them up a bit. I think it looks pretty & it gives a fun textured layer over top of the custard. You could also leave them whole, and place them around the pie in a pattern to make it extra fancy. It would taste just as delicious!