As promised from the blog last week a savory healthy breakfast item.  I don’t think it really qualifies as a frittata.  Maybe more like a modified omelet.  Super fast and easy.  You will need the following items:

oven safe skillet or frying type pan

1 cup egg whites (I use the egg whites in a carton.  You certainly can separate from fresh eggs.)

small pat of butter (really small – keeps omelet from sticking)

2 large handfuls of greens of your choice ( I like fresh chopped spinach)

handful of chopped onions

handfull of chopped asparagus, mushrooms or anything you like in your omelet

1/4 cup feta cheese (or other)

salt and pepper

Ezekial Bread

1/4 avocado

 

Preheat oven to low broil.  Heat butter/olive oil on medium heat in oven safe skillet and saute the onions.  Add your asparagus, mushrooms or other and cook for 3-5 minutes.  Add greens and cook for 1-2 minutes.  Evenly spread ingredients in skillet and evenly pour egg whites over the cooked items.  Allow to cook at low to medium heat until bottom sets to a firm consistency.  Add a little cheese if desired. Place skillet on top rack in oven on low broil.  Remember the skillet handle is HOT.  Watch closely until top of omelet sets and cheese lighly browns.  Cooking time on all steps may vary so use your best judgement.  You don’t want runny egg whites but also don’t want the top to burn.  Handle still HOT.  Remove from oven and cut like a pizza or pie.  Serve on top of toasted Ezekial bread with avocado.  Enjoy with a glass of sparkling water and a side of fresh berries.

 

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