Lately, I've had a little problem with breakfast food. The problem being, that I love it. Oatmeal, pancakes, waffles, eggs, muffins, cereal, fruit....Breakfast gets me out of bed. I pretty much rotate three types: egg dishes, oatmeal, yogurt parfaits. Of course there are zillions of variations of each, so my breakfast is really quite varied. I also eat breakfast at any time of day. These days, I eat Oatmeal Squares all day long. Its starting to be a problem. Like a "hello my name is Katie, and I'm an addict" type problem.
Before I had this little Oatmeal Squares problem, I made this fantastically easy and delicious frittata. I found the inspiration on runnersworld.com in Mark Bittman's column. I doctored it up to add more variety and make it even healthier. Oh, and I changed the serving prescription from four to one :-) It is really necessary that you try it. Its a GREAT breakfast. Yummy Easy Veggie Frittata
About a Tbs. fresh chopped onion
Salt and Black Pepper
4-6 C. Spinach and Sliced Mushrooms
5 egg whites
Pam
Basil
1/4 C. Fresh grated Parmesan cheese
1. Preheat the oven to 350 and Pam a pie tin. Add the 5 egg whites, plus salt and pepper. Set aside.
2. Saute the onions and mushrooms until both are tender. Add spinach and basil and saute until the spinach collapses. Sprinkle into pan of egg whites, making sure the veggies are evenly distributed. Top with Parmesan cheese.
3. Bake for about 15 minutes, until eggs reach desired state of done-ness and Parmesan is melted.
4. Enjoy your healthy breakfast deliciousness!!
Mmmmmm. Delicious eggy, cheesy, veggie-y fritatta. YUM!
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