This frittata recipe is eggsactly what you need to jumpstart your day.
By Lauren Hardy
Cheesy I know, but as a big believer in the importance of breakfast I couldn’t be more serious.
I’m amazed at how few college students, or even adults for that matter, eat breakfast. There’s the “I don’t have enough time,” or “I’d rather sleep” excuses I suppose, but it still baffles me. Because in my experience a missed breakfast means a less productive day.
This personal frittata can be thrown together in minutes. Make this before you hop in the shower and (if you’re like me and you take quick showers) it will be done by the time your hair is dry! Quick as a pinch and packed with protein: now that’s eggscellent!
- 1 egg
- 2 egg whites
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons milk
- ¼ teaspoon oregano
- A pinch of salt and pepper
- ½ teaspoon olive oil
- ⅓ cup vine tomato, chopped
- 1 ½ cup baby spinach
- Preheat oven to 450 F.
- Whisk together the egg and egg whites, 1 tablespoon cheese, milk, oregano, salt and pepper. Set aside.
- In a small skillet, heat the olive oil over medium-low heat. Add the spinach and cook for 2 minutes, until wilted. Add the spinach and chopped tomatoes to the egg mixture and stir until combined.
- Spray an oven-safe ramekin with cooking spray. Pour in the egg mixture and top with the remaining 1 tablespoon cheese. Bake until frittata is firm and golden, about 20 minutes.