This is my go-to breakfast because I am hungry as soon as I open my eyes and I am lazy at 7am so I tend to reach for crap I can eat STAT! I make this the night ahead (like Sunday) and eat it throughout the week. Super easy. Call me crazy but I like this cold sometimes after a morning run...don't act like you don't eat cold pizza?! Same difference :) I am not a quiche fan because the crust adds more calories than you need, and I don't like it re-heated. Customize this recipe with whatever you like in your "omelet" and enjoy. This recipe is also great for using up leftovers you have in the fridge.
Ingredients:
6 eggs, beaten
1/4 cup grated Parmesan
1 tsp butter
1/2 tsp pepper
Salt to taste
1 tbsp dried parsley
1/2 cup chopped Canadian bacon
3 spears asparagus, trimmed & cut
1/2 cup mushrooms
-other things to try in your frittata are: tomatoes, spinach, ham, bacon, sausage, onion, peppers etc.
To make:
1.) Turn oven on to Broil setting med-low.
2.) In a bowl whisk together eggs, parmesan, parsley, salt, & pepper.
3.) I like to sauté my veggies before adding them to the frittata mix so they are nice and done and well seasoned. I will add garlic salt and Sriracha sauce depending on what is in my mix that week! Over medium heat add the butter to pan and melt. Throw in veggies & sauté for 3-5 minutes.
4.) Pour your egg mixture into your pan and stir until all is blended. Cook for 5-7 minutes or until your mixture is set (no longer runny).
5.) Place your frittata into the oven to broil for 3-4 minutes, until lightly browned. Remove from pan, allow to cool, then cut your portions.
Happy eating!
