Here’s a great (I think) idea for a healthy, high protein breakfast that is portable, easy to make and that can be done ahead of time. I love eggs for breakfast and what I call omelets are actually fritattas – I usually use a combination of egg whites and one or two whole eggs and lots of spices and vegetables. Here’s a new take on that – I’d love to hear what you think about it:
Preheat oven to 350 degrees
3 whole eggs (preferably Omega-3)
2 egg whites
1/4 cup crumbled Feta (plain or Feta with tomato)
1/2 cup chopped Baby Bella mushrooms
1/4 cup frozen chopped spinach, thawed and squeezed dry
6 grape tomatoes sliced in quarters
ground black pepper, oregano and basil
Whisk or beat the eggs and egg whites together until well combined. Add chopped vegetables and Feta. Pour into 6 regular sized* muffin cups which have been sprayed with nonstick olive oil spray. Bake 20-25 minutes until eggs are set.
* You can make these in mini muffin tins as well if you like and use them for a healthy protein snack!
You can have two regular size muffin fritattas with a slice of whole or sprouted grain bread. Wrap and save the remaining fritattas for another day and you have ready made, healthy breakfasts.
You can play with the vegetables and spices to make an Italian Fritatta (maybe substitute shredded, low fat mozzarella or provolone for the Feta, Italian seasoning and roasted, cubed eggplant and olives?)
You can do these all different ways and never get bored. What do you think?