I’ve been experimenting lately with some new breakfast recipes that aren’t smoothies or oatmeal. I finally found a winner: frittata.
Apparently I’m also into food that rhymes. Like my burrata frittata, now this. Somewhere, my grandfather just rolled over in his grave and giggled at me. He knows where I get my secretly corny sense of humor.
So why am I digging this breakfast so much? Let’s count the ways:
- Packed with veggies and lean protein from eggs, egg whites, and cheese, it actually keeps me full through the morning.
- It’s really easy to make and is brilliant for repurposing leftovers.
- It’s extremely versatile—endless flavor combinations. I know I said it’s a breakfast, but I’ve also been enjoying it as a lunch or easy dinner option too.
- I can make it once and get multiple servings. As the main event of the meal, I get two servings, but you could also cut into quarters and serve with a side salad.
- It’s damn delicious.
- AND! It gives me an excuse to use the cast iron pan I bought last year and barely used. Makes me feel like the domestic goddess it’s more or less impossible to be in a NYC studio apartment.
This is great on its own, but if you need a little carbs on the side, my go-to is roasted sweet potato wedges.
Frittata with Greens and Ricotta
- 1 tablespoon olive oil
- 1 small yellow onion, dived
- 1 clove garlic, minced
- 1/4 cup red wine (optional)
- 4 ounces white or cremini mushrooms, sliced*
- 4 cups kale or other greens, chopped
- 1 tablespoon Herbes de Provence
- 2 eggs
- 1 1/4 cups liquid egg whites
- 1/2 cup nonfat or part-skim ricotta, softened
- 1 tablespoon really good Parmesan
- Preheat oven to 350 degrees F.
- In a cast iron or skillet or similar oven-proof pan, heat oil over medium heat. Add onion and sauté until translucent. Add
- garlic and cook another minute or until fragrant.
- Add wine and allow liquid to cook down for a minute or two before adding the mushrooms and herbs. Cook until mushrooms begin to soften, about 3 minutes.
- Add kale. Cook until kale is wilted, about4-5 minutes. Remove from heat and aside.
- Meanwhile, whisk together eggs, egg whites, and cheese.
- Pour egg mixture over veggies. Bake at 350 degrees for 40-50 minutes or until eggs are set. Allow to sit 10 minutes before slicing.
*Don’t like mushrooms? This is great with pretty much any veggies. Try sliced zucchini or summer squash.
What’s your favorite breakfast?