Happy Labor Day! Today is also the first day of the Mindful Morning Breakfast Challenge (MMBC). The star today was Frittata. Made with a mix of eggs and egg whites, it is a protein-rich way to start your morning.
I’ll be doing more healthy recipes like this one this week. Sign up by clicking on the link in my bio. You’ll get the recipes and mindfulness tips for the week. The goal: to start the morning nourishing your mind and body. Today’s mindful tip: “hara hachi bu” or eat until your 80% full.
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Spinach Frittata with Sun-dried Tomatoes & Feta
Ingredients (Serves 6):
1 tbsp. Olive oil
1 cup finely chopped onion
2 (5-6oz) bags baby spinach
3 ounces (85 g) sun-dried tomatoes, reconstituted in hot water, drained, and chopped
4 whole eggs plus 4 egg whites
2 tbsp. Milk or water
½ tsp. Sea salt
½ tsp. Freshly ground black pepper
¼ cup feta cheese (can sub goat or Parmesan cheese)
¼ cup thinly sliced basil (can use parsley)
Pair with 1 slice whole-grain toast (optional)
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Equipment:
Large nonstick, oven-proof pan
Bowl for mixing eggs
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Directions:
Preheat oven to 350 F or 176 C.
Heat a large nonstick, ovenproof saute pan over medium heat. Add olive oil and onion and saute 2-3 minutes, or onion starts to soften.
Then, add spinach and sun-dried tomatoes to the pan. Cook just until spinach is wilted and no liquid remains in spinach, about 1-2 minutes.
Meanwhile, in a medium bowl, mix whole eggs, egg whites with milk or water.
Pour eggs over spinach and sun-dried tomatoes in pan. Add salt and pepper and mix briefly to distribute everything evenly.
Place saute pan in oven in middle rack for 12-15 minutes, or lightly golden and not runny.
Remove from the oven and top with cheese and basil. Slide the frittata off to a cutting board to serve. Cut into wedges.
