April 17, 2019
This journey through mindful eating has been eye-opening, and one of the biggest challenges has been adopting those great changes and incorporating them in everyday life. Most nights I work late, and I don’t always have time to make a stop to the grocery store or make elaborate red-carpet meals. My after-work dinner plans have to be easy and healthy. You can have great tasting food, without breaking the bank or taking 2 hours to cook.
Enter my 20-minute frittata or as I like to call it “Whatever-is-left-over-in-the-fridge-frittata”. I had eggs, vegetables, and a big appetite; and I created something that was packed with plenty of protein from the eggs (about 6 grams in every egg), and vitamins such as vitamin E, B1 & B6, riboflavin, and beta-carotene from the spinach. The best thing about this recipe is that you can make it your own.
20 Minute Week Night Frittata
Ingredients
- 6 large eggs
- 1 small onion diced
- 2 tsp olive oil
- 2 slices of lean grass-fed, hormone-free, ham diced
- 6 oz baby spinach
- 1 tablespoon Pecorino Romano Cheese Grated
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat broiler
- Whisk together the 6 eggs, seasoned with salt and pepper in a bowl.
- Heat the oil in a non-stick and ovenproof pan/skillet (10-inches) over medium heat.
- Toss in the onions and sauté until translucent and a bit browned for about 5 minutes. Add the spinach, one handful at a time in the pan, and stir until they are cooked and wilted.
- Pour in the egg mixture over the vegetables and lower the heat and let the eggs sit undisturbed for about 10-12 minutes.
- Place the diced ham all over the of the frittata and sprinkle the Pecorino Romano for a nice added flavour.
- Put the pan in the broiler for 2 minutes, or until the top is browned.
- Cut into 4 pieces
I also believe in options so for those of you who would rather make their frittata strictly with vegetables, you can add mushrooms at the same time with the onion, and substitute the ham for tomato.
Enjoy!
