I love a good meal-prep breakfast option, especially on busy weekday mornings. This one was a simple egg frittata, baked in the oven while I meal prepped sweet potatoes, roasted chicken and veggies and was done and cooling within 45 minutes so I could pop it into the fridge for the next morning.
It's healthy, the flavors are great and it stores and re-heats well! I paired this with sweet potatoes this week but it's a great low carb option if that's your thing!
Plus, there is no need to cook the spinach, bell peppers and red onion. It's a throw in the bowl and go recipe. My fave.
Whipping this recipe up is super simple, but in case you don't have everything, here are a few other options.
Eggs or Egg Whites?
I used a combination of eggs and egg whites for this Frittata to up the protein and keep the fat a little lower. I definitely do not stray from eggs as the yolks are so nutrient-dense, but if I'm looking for a good pop of protein, I'll do straight egg whites. This has the best of both worlds and using straight egg whites or straight eggs for this would work well.
Feta Cheese:
Enough said. Don't have Feta? Goat Cheese would be delicious as would parmesan. I threw in about 2 oz of low fat Feta Cheese for this recipe and it worked great. Or opt out of the cheese if you're dairy free!
To get started, I whisked up the egg whites and eggs and chopped up my vegetables. I added in my cheese and whisked well.
Add in your chopped vegetables.
Toss in your seasonings.
Mix well.
Spray a glass casserole pan with olive oil and dump in. Top with spinach and give that a good stir. Time to bake! That's it. It's so easy and so good. I cut mine into 6 portions and left it right in the casserole pan for my husband and I to eat throughout the week.
Enjoy!
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