I am a huge fan of the egg omelet but hate having to watch it carefully on the stove every morning.
Well the stars aligned on a Saturday morning as I watched one of my faves cheffin’ it up in the kitchen – Bobby Flay. He was making dishes perfect for a family brunch and the frittata was one of them. I watched in awe as he whisked all of my favorite omelet fillings in with the eggs, poured it into a buttered pan and put it in the oven for 25 minutes. A light bulb went off in my head. I could basically make this for breakfast on a weekday as I got ready for work and it would be done by the time I had to leave. No babysitting, just set it and forget it. I obviously had to practice. It would suck to attempt this when I was racing against the clock to get out of the house. So my husband ate frittatas for lunch that day and for breakfast the next day (poor guy).
Prepping my veggie fillings from the beginning of the week for omelets made the frittata process even simpler.
You can adjust the fillings and also how much protein you have – I always aim for 25-30 grams of protein per meal, for myself and my husband, but that’s based on our macro-nutrient needs.
Breakfast Frittata – makes 2 servings (based on my nutrient requirements)
*4 eggs + 1⁄2 cup of egg whites
*1 and 1⁄2 cup of veggies (I used spinach and broccoli, which was pre-cooked: sautéed and seasoned)
*39 gm of cheese (no real reason for this number, I cut the block to approx. 2x my thumb width and then
*Salt & pepper to taste
*Melt butter in the pan (use a frying pan that can go in your oven – remember to use gloves to remove it, I didn’t and boy did my hand hurt lol)
*Preheat your oven to 350 degrees Fahrenheit.
*Simply whisk together the eggs, veggies, salt and pepper and pour in to the pan with the melted butter on the bottom.
*Sprinkle cheese on top and put in the oven for 25 minutes.
Let us know if you try it out.
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Team Make It Fun NYC