Fabulous Frittata!

8 Nov

I love breakfast.  But only after coffee.  And an hour or two awake.  I am not a morning person, so more accurately I can say that I love breakfast, but for brunch.  On the weekend I love sleeping in a bit, getting out of bed slowly, and reading the paper with a cup of coffee.  Next, I like to have a nice nutritious breakfast.  But an easy one.

One weekend morning, I decided to have some eggs.  I had taken a long run the day before and felt like I needed some protein.  Some vegetables.  Something substantial.  But I did not feel like standing at the stove for a long time, and omelets just aren’t my thing.  A frittata was the perfect breakfast for this particular morning.

A frittata is an italian creation.  It is like an omelet but it is baked.  You begin with an egg mixture, then toss in whatever you like or whatever you have on hand.  It is delicious, can be low in fat, and packed with nutrition.  It can feed several people too, making it very budget friendly.  Bonus!  Let me share my recipe with you.

I began by pulling 6 eggs out of the fridge.   Eggs, in many recipes, are better at room temperature, so I set them on the counter for a few minutes.  Then I started to look at what to add to my frittata.  I found some yummy ingredients and a left over to use.   I found a jar of roasted red peppers and leftover grilled ham steak.  I also had a small wedge of fresh parmesan and some frozen spinach.  That was enough to get rolling.

The start of a brilliant frittata!

I started by scrambling 2 whole eggs and 4 egg whites.  Yolks are where the fat and cholesterol are found in an egg, so use whole eggs sparingly.  I like using more egg whites, where the protein is, than whole eggs. I whipped them up into a froth, then added 1 cup of skim milk.  I also added some black pepper.

I set that aside for a minute and chopped up the red peppers and my leftover ham steak.  I defrosted the frozen spinach and squeezed it dry.  Next, I got a large skillet that is oven safe out of the cabinet, because this dish starts on the stove top and then goes into the oven.  I sprayed the skillet with nonstick vegetable spray.  I sautéed the spinach, red peppers, and ham steak over a medium high heat.  I added some more fresh ground black pepper and a tiny sprinkle of salt.  I also added some red pepper flakes, a favorite seasoning of mine to use with anything containing spinach.

After a few minutes, I gave the veggie ham mixture a final stir. Next, I poured the frothy eggs on top.  No more stirring!  I turned the heat under the skillet to medium and stepped away from the stove for a few moments.

Pour the eggs!

After the eggs started to set, which took about 4-5 minutes, I tossed the frittata into a

My frittata was puffing!

400 degree oven for 15 minutes.  I sat and enjoyed a rare second cup of coffee, and took another look at the paper.  But after about 10 minutes, the scent wafting from the oven was too much for me to handle.  I had to go to the oven and take a peek.  That frittata was puffing up and turning the most beautiful golden color.  Yum!  My mouth was watering and I was ready to dig in!  But the frittata had a few more minutes to bake.  So I closed the oven door and waited a few more minutes.

The frittata was worth that wait!  I pulled it out of the oven and let it rest for a few minutes before cutting it.  I cut it into wedges like a pie and had a piece with some whole wheat toast.  It was the perfect weekend breakfast.  Next time, though, I might have it for dinner!

Aaahhh! The finished product! And yes, that is a delicious dollop of butter on the toast! Just enough to add flavor, but not enough to kick up my cholesterol!

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