RAINBOW FRITTATA
This is a great high-protein breakfast that is perfect to make on a Saturday night and eat throughout the week. As a student-athlete, it is so nice to wake up and not have to worry about making a healthy breakfast that is satiating and delicious when I have this frittata ready to go!
This recipe is from my 5 GRANDMAS HEALTHY TEEN SERIES.
Pros:
An easy dish to prep in advance and quickly reheat
Food groups: protein (eggs), veggies, dairy (milk)
Packs in protein and fiber, making for the perfect breakfast
A simple recipe that’s easy to make
RAINBOW FRITTATA
SERVINGS: 6 SLICES
PREP TIME: 10 MINUTES
COOKING TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
INGREDIENTS
6 eggs
¼ cup of almond milk (or whole milk)
1 handful of spinach (roughly chopped)
3 oz of crumbled feta cheese
1 teaspoon of Salt
Pepper to season
½ teaspoon of Cayenne
½ teaspoon of Paprika
½ white onion (chopped)
1 tablespoon of olive oil
2 garlic cloves (minced)
6 oz of baby bella Mushrooms (chopped)
1 tomato (sliced)
INSTRUCTIONS
Prepare the Eggs and Fillings
Preheat your oven to 400 degrees Fahrenheit. In a bowl, whisk together the eggs and milk. Heat a large cast-iron pan over medium heat, and once hot, add the olive oil. Sauté the garlic until fragrant (less than 1 minute) and add the spinach, onion, and mushrooms. Sauté everything until mushrooms are reduced in size, onions are translucent, and spinach is wilted. Finally, add the paprika, salt, pepper, and cayenne and mix.
Assemble the Frittata
Lower the heat and spread the veggie mixture evenly across the pan, and add the egg mixture. Slightly wiggle your pan to distribute the egg. Top with the sliced tomatoes and crumbled feta. Place in the oven and cook for about 15 minutes.
Serve and Enjoy!
