Don’t you love how I go from my Banana Waffles With Nutella Sauce to a healthy Tomato, Spinach & Feta Frittata? That’s just how you gotta roll.
When I am not eating oatmeal every morning during the week, I also indulge in a frittata. I’ve already mentioned how I pop it into the oven then go and wake the kids up in the mornings. By the time my slow pokes are ready, so is the frittata for a very healthy start to our mornings.
Because lordy, I get tired of oatmeal. However, while people might think I eat crazy, decadent things all week long, the sad truth is that it has to be oatmeal or protein in the mornings, a salad or sandwich for lunch (if we haven’t gone out for lunch) and then dinner that I try to make as healthy as possible most nights. All the delicious baked goods on my website usually end up in the volunteer room at school or donated to unsuspecting
I also have to make up for all the eating out we do while travelling and all the food events I go to. And let’s be honest, I’m not giving up wine or drinking anytime soon, so THAT’S not being cut out. 😉
So these are the reality of my mornings. Protein and veggies.
It’s a damn fine start to your day.
(and omg, it’s better than oatmeal)
This one is a family favorite. I don’t know if it’s because of the amazing tomatoes on top or the salty goodness of the feta (for me, it’s surely that salty goodness) but I can eat this all week long.
I love this frittata so much that I forgive it for being healthy, and that takes something.
Feel free as usual to play around with the amount of eggs and white, I always try to use some egg whites instead mixed with whole eggs. You can use egg replacer just fine, I actually have used ALL egg whites and it still tastes great! That’s thanks to the garlic, onion and salty, salty feta!
Mmm, salty feta.
Happy Cooking everyone!
I definitely love you more than oatmeal.
- 1 tbsp olive oil
- 2½ cups of spinach
- ½ small white onion, chopped
- 1 clove fresh garlic, minced
- 1 large tomato, washed and sliced into circles
- ¼ cup feta cheese
- 5 eggs
- 3 egg whites
- Kick the tires and light the fires to 350 degrees.
- In a 10 inch cast iron pan, sautee the first four ingredients until the onions are translucent and the spinach is wilted.
- In a small bowl, whisk the eggs and egg whites.
- Pour over the vegetables in the skillet, stirring if needed to disperse the vegetables evenly.
- Place the tomato slices on top. Sprinkle with the feta cheese.
- Place in the 350 degree oven and bake for 15-18 minutes, until the egg is fully cooked in the middle of the skillet.
- Remove from the oven and serve, using salt and pepper to taste.