Mother’s Day Frittata

If you haven’t picked up on it yet, breakfast is my favorite meal of the day. I love waking up, showering and preparing breakfast for my family.

Saturday mornings are always fair game… blueberry pancakes, sweet potato pancakes, baked oatmeal, french toast, waffles, eggs over easy, etc. However, for the last several years, our weekday breakfast has been reliable, bordering on boring: scrambled egg whites + 1 yolk a piece served with oatmeal or sprouted multi-grain toast and coconut butter.

Thankfully our weekday breakfast rut was shaken up in March. While we were in New York, I read Tosca Reno‘s Eat-Clean Diet Stripped and decided that I wanted to change up our routine and follow the four week meal plan that she included in the book. Our eyes were opened to a whole new world of weekday breakfast options including farro, teff, frittatas and smoothies.

If you are still contemplating your Mother’s Day menu for the fabulous breakfast in bed menu that you are planning for your mom, a frittata served with sprouted grain toast and a side of fruit is an easy and elegant option.

This frittata was SO simple to make and reminded of the delicious breakfasts that we enjoyed at Pastis in New York.

What’s in the pan?

1/2 tbsp EVOO
1/2 c spinach
1/2 c red pepper
1/4 c onion
1 clove garlic
1 yukon gold potato, baked and cut into 1 inch cubes
1 c egg whites (8 egg whites)
2 eggs
2 tbsp almond milk
1 tsp Herbamare
sea salt and pepper, to taste
1 tbsp snipped chives

Preheat the broiler.

Heat oil over medium heat in medium-sized pan. Add red pepper, onion and potato to pan and sauté until tender, 3-4 minutes. Add garlic and spinach and sauté until spinach wilts, stirring constantly.

In a separate bowl, whisk together egg whites, eggs, almond milk and Herbamare. Pour eggs over veggies. Cook until sides of frittata start to set up. Top with snipped chives.

Place under broiler for 5-8 minutes until top is browned.

Let sit for 5 minutes before cutting.

Serve with hearty whole grain toast slathered with coconut butter.

Do you enjoying eating eggs for breakfast?

I love warm eggs in the morning with a little sea salt, pepper and chives. Allan uses eggs as a delivery method for Frank’s hot sauce. Matthew loves eggs, especially when I mix a hard boiled egg yolk into his morning oatmeal and applesauce.