Monday, January 18, 2016

What I Baked on Sunday

I've recently gotten into breakfast foods - whether it is egg scrambles or oat bran, I'm looking for something more filling than my usual protein bar. To save time during the work week, I've started making something on Sunday that will last me a couple of days. Last week was a big breakfast casserole with egg whites, eggs, sausage, onion, broccoli, and sweet potatoes. This week, I stepped outside of my comfort zone and made a frittata. It wasn't hard, I was just worried about putting my nice saute pan in the oven!

Breakfast Frittata
Recipe from Fat Loss Foodies

4 large egg
1/2 c. egg whites
2 Tbs. half and half
1 tsp. butter
1 tsp. olive oil
1 bag of baby spinach, wilted
1 tomato, seeded and diced
4-5 slices of Applewood smoked bacon, fried, drained, and coarsely chopped
1/2 c. Swiss Gruyere shredded
Salt and Pepper


  • Preheat the broiler.
  • Whisk the eggs, egg whites, half and half, salt and pepper in a medium bowl. Set aside.
  • Heat the oil and butter in a 9 1/2 inch diameter nonstick ovenproof skillet over medium-high heat. Add the wilted spinach, chopped tomato, and chopped bacon and saute until heated through about 2 minutes.* Lightly season with salt and pepper.  
  • Pour the egg mixture over the veggie & bacon mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. 
  • Place the skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes Let the frittata stand 2 minutes before using a rubber spatula to loosen the frittata and slide it onto a plate. 

*Note: Use paper towels to drain water from the wilted spinach and diced tomato before reheating.

I had this for brunch on Sunday with a salad and a piece of toast. It was just as good, if not better for breakfast this morning. I'm already thinking about what other veggies to add in next week.

No comments:

Post a Comment