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Sunday, January 10, 2010

Sunday Breakfast Frittata

Here's a neat way to utilize those sauteed mushrooms the next morning and have a great breakfast. This is a spinach and mushroom frittata that my wonderful wife made for me this morning. We shared this frittata which is basically three eggs, two egg whites(you can reverse that ratio or use all egg whites!), sauteed mushrooms from last night, and spinach. First throw in the veggies in a pan with some butter or olive oil, wilt the spinach, add the eggs, cook for about 3 minutes, then put in broiler in oven proof pan(no plastic handle) for about 10-15 minutes until eggs are cooked through. Delicious!! by the way, a word about eggs. An excellent source of protein and omega 3's they've gotten a bad rap in years past. True the yolks have a high degree of cholesterol and fat that increases the caloric density. However if you use half the yolks, or just the whites you'll get alot of protein and still alot of taste, especially if you add veggies an seasoning. Consult with your physician as to where your cholesterol should be, but in most people eating eggs with the yolks once or twice a week is ok, won't bump your cholesterol much and gives you more of those healthy omega 3's.

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