Sunday, May 19, 2013

A Lotta Frittata

Mommy Tiny Tummy has been really into the frittata gig lately, so I decided it was time that I jump on board the bandwagon and make my own version of baked eggs- clean, veggie loaded and full of flavor. You can make a giant casserole's worth, or scale the recipe down to make a ramekin sized breakfast, but either way it's delicious and packed with protein.

To make this ginormous baked frittata, you will need:

1 onion, chopped
4 oz mushrooms, chopped
2 eggs
1 container liquid egg whites (or like 7 egg whites)
1 tomato, chopped
3 oz shredded cheese of choice (I used part skim mozzarella)
black pepper
seasonings of choice
option: any other veggies you have lying around (had I had spinach, zucchini, and pepper I would have added them!)

To prepare, start by preheating your oven to 375 and sauteing the onions and mushrooms in a pan until translucent. Add them to a baking dish (you might want to spray it with coconut oil to prevent it from sticking). Then, whip together the eggs and egg whites in a separate bowl, and dump over the onions and mushrooms. Add the tomatoes, cheese, spices, and any other additional veggies. Bake on 375 for about 30 minutes, or until the eggs are cooked through. If you like things super cheesy, you can add a little extra cheese on top once it's finished and bake it for another few minutes until the cheese has melted. Otherwise, you are set! Pin It

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