Ann’s Mini Greek Breakfast Fritattas
Preheat oven to 350 degrees
3 eggs (preferably Omega-3)
2 egg whites
1/4 cup crumbled Feta (plain or Feta with tomato)
1/2 cup chopped Baby Bella mushrooms
1/4 cup frozen chopped spinach, thawed and squeezed dry
6 grape tomatoes sliced into 1/4″ pieces
ground black pepper, oregano and basil
Whisk or beat the eggs and egg whites together until well combined. Add chopped vegetables and Feta. Pour into 6 regular sized* muffin cups which have been sprayed with nonstick olive oil spray. Bake 20-25 minutes until eggs are set.
* You can make these in mini muffin tins as well if you like and use them for a healthy protein snack!
You can have two regular size muffin fritattas with a slice of whole or sprouted grain bread. Wrap and save the remaining fritattas for another day and you have ready made, healthy breakfasts.
You can play with the vegetables and spices to make an Italian Fritatta (maybe substitute shredded, low fat mozzarella or provolone for the Feta, Italian seasoning and roasted, cubed eggplant and olives?)
You can do these all different ways and never get bored. What do you think?