Like pretty much everyone, I'm attempting to lose some weight. So, I've been cutting back on the excess carbs and fats that my taste buds love but my hips love to keep. With that decision, my normal breakfast options require a revamp. What better to try than an Egg Beater frittata? I'm not a big fan of the great faux egg, but I am becoming quite fond of their low cholesterol and calorie levels. For that reason, I'll try to eat them regularly while saving my delicious eggs an indulgent brunch.
That said I love frittatas. They're one of the easiest ways to use whatever you have on hand, and they can be made as big or as small as you need. They truly are a friendly food. If I'm to return to my once healthy eating habits, I will need some friends in the kitchen.
Here's to experiment a la Egg Beater number one, the Frittata.
Spinach and Tomato Frittata
1 tsp olive oil
¼ cup finely diced onion
¼ tsp garlic
1 slice Jones Dairy Farm ham, diced
½ cup of diced roma tomato
½ heaping cup of ribbon sliced baby spinach
¼ tsp each of thyme, oregano, and tarragon
Ground black pepper
Garnish two Tbsp of shredded Kraft Mexican Four Cheese
Serves 1
Nutritional info:
Calories 218, Fat 10.1 (5grams from the olive oil and 4grams from the cheese)
What was the outcome?
It was full of flavor and surprisingly rich with the added cheese. I couldn't taste the Egg Beater itself at all, and that was my initial goal. I will definitely use non-stick cooking spray next time. I had to cut the frittata into two pieces to get it out of the pan. Maybe just add a drop of olive oil for the flavor because it really did enhance the taste. Overall, I'm full but not overly so. I didn't even miss the toast.
Regrets?
Only that I was too lazy to go out on a chilly morning and get fresh oregano and thyme for the frittata. Note to self... get tarragon for the garden.
