Breakfast Frittata: A Blank Canvas

Posted on - January 29, 2017 / Author - Tanorria Askew / Category - Eat Really Well

The thing I love about this recipe is that you can do whatever you want with it! Just about any protein, veggie, or cheese works. You can choose from whole eggs or egg whites. The sky is the limit! This is my rendition of a super healthy frittata to keep you on track for those New Years resolutions. I didn’t make any resolutions this year, but I still love eating this deliciousness for breakfast, lunch, or dinner.

Veggie Frittata
1 small onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1 cup sliced mushrooms
3 cups baby spinach
1 dz eggs (if you are using egg whites, use 14)
Kosher Salt
Freshly Cracked Black Pepper

Preheat oven to 400 degrees.

In an oven safe skillet, sauté onions and garlic for 2 minutes. Add peppers and sauté for another 3-5 minutes–until tender. Season with salt and pepper. White veggies are cooking, beat 12 eggs in a bowl.

Add mushrooms and cook until mushrooms have browned. DO NOT SEASON WITH SALT AND PEPPER UNTIL THEY ARE BROWN!

Add spinach in batches. Let it wilt lightly as you continue to add spinach. Top mixture with beaten eggs. Gently move eggs around until it has reached the bottom of the pan.

Place frittata in oven and cook for approx 15 minutes. Frittata should NOT giggle in the middle. That’s how you know it’s done!

Let cook for 5 minutes before slicing.


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