I haven’t made a frittata in a while, and it’s probably because I didn’t feel like baking a whole 8x8 pan of it. I’m also trying to stay away from egg beaters because they’re full of not-so-good stuff (which is what I used in my other frittata recipe). This is perfect if you don’t have a lot of time to spend in the kitchen; you can get ready while it’s baking in the oven. It’s nutritious, will fill you up, AND it’s low calorie. :)
What You Need
- 2 Small aluminum baking pan (I think mine was like.. 3.5x6 not sure, but you can get them in the baking aisle of your grocery store, just pick the smallest one. A circular mini pot pie one will work too.)
- 4 fresh whole eggs
- 4 fresh egg whites (you can use the leftover yolk for another time)
- Baby portabella mushrooms (50g ~1 cup diced)
- Baby spinach (40g ~1 cup)
- Green onion (2 tbspn chopped)
- 1/2 Medium tomato (~50g)
- Cilantro (~10g)
- Sriracha chili sauce (4tsp…optional, but it gives it extra flavour. Feel free to use other herbs and spices instead of you can’t stand spicy)
1. Preheat your oven to 375F degrees.
2. While the oven is heating up, beat your eggs and sriracha chili sauce in a bowl. Add any additional salt or pepper to your taste. Separately chop up your vegetables. Dice the mushrooms and tomato, cut up the spinach into small shreds, and chop up the cilantro. You may add any other vegetables you wish, just don’t forget to calculate the extra calories.
3. Divide your veggies equally between the two baking pans. You don’t want TOO much vegetables so it doesn’t overflow and cooks through. Mix the vegetables in the pans so that you get a variety. I personally like leaving my spinach at the top though. Only reason I used two pans is because all the veggies wouldn’t fit.
4. Pour the egg mixture overtop. Divide it between the two pans, or mix 2 whole eggs and 2 egg whites separately. Sprinkle a little bit of grated cheese overtop if you wish. (Don’t forget to add the calories). Place into the oven when it’s ready. Bake for 25-35 minutes, or until the eggs are set. If you’re using mushrooms, they will give off juices so your frittata may look liquidy in the middle. You can run a knife down the middle to release some of those liquids and allow the frittata to bake for an additional couple of minutes.
5. Once the frittata is ready, take it out of the oven and set it down to cool for 3-5 minutes. You can either eat it straight out of the pan or transfer it over onto a plate.
Pair it with some whole grains, like toasted rye bread with avocado spread, cut up a little bit of cucumber on the side and you’ve got yourself a delicious balanced breakfast!