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 them 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
- Handful 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 an oven-safe skillet and saute the onions. Add your asparagus, mushrooms, or others 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 the top of the omelet sets and the cheese lightly browns. Cooking time for all steps may vary, so use your best judgment. You don’t want runny egg whites but also don’t want the top to burn.
The handle is 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.
