I’ve been on an egg kick lately. Usually, I only have eggs (sunny side up or poached plz) during the weekend. Mainly because
I don’t have tons of time to make a homemade breakfast during the week I’m too lazy to get up that early and make breakfast. I’m a grab n’ go girl. So my Healthy Sun Dried Tomato and Spinach Frittata is how I now enjoy a hot egg breakfast without waking up one second earlier than I need to.
Okay, let me clarify. I do get up early these days (one of my 2017 goals!) but I still resist getting up any earlier than I have to. Lingering is not my thing in the AM. I need to get up, resist hitting snooze 800 times and get going with my morning routine.
And guess what’s not in my morning routine? Prepping breakfast and lunch; I do that the night before. This healthy frittata recipe has been the perfect solution because I’ll make it ahead of time, divide it up and store each frittata slice in a small container. Grab n’ go my friends.
More about this healthy frittata. This recipe is not a heavy lift. One bowl, one (oven safe) skillet and a few utensils are all the equipment that’s required. The only semi-tricky part here is knowing when to place the skillet in the oven after the frittata has been on the stovetop for a few minutes.
The key is to look at the sides of the skillet. Is the egg starting to cook around the edges? If you gently shake the pan, do you notice the egg mixture starting to solidify? If the answer is “yes,” it’s time for the oven!
What are you doing to stick to your January goals? Any kitchen challenges you want to share? Let’s chat in the comments.
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Healthy Sun Dried Tomato and Spinach Frittata
This healthy frittata recipe makes for the perfect grab n’ go breakfast. Just make one batch, slice it up and store in containers.
Author: Nicole Cline
Recipe type: Healthy
Serves: 6-8 slices
- 8 whole, large eggs
- ¼ cup milk
- 1 cup spinach, chopped
- ½ cup sun dried tomatoes, julienne
- 1 tablespoon garlic, minced
- 1 tablespoon fresh chives, finely sliced
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- Preheat oven to 375 degrees.
- In a large bowl, whisk eggs, milk, spinach, tomatoes, chives, garlic, salt and pepper together until thoroughly combined.
- Heat an oven-proof skillet on medium-high heat. Once pan is hot, add olive oil, then egg mixture and cook for 5-6 minutes, without stirring.
- Place the skillet in the oven once the crust around the edges starts to form. Bake for 10-12 minutes or until frittata is set.
- Cut frittata as desired and serve immediately. Store leftovers in a tightly sealed container in the refrigerator.