Frying pan – Fervent Foodie

I say frittata, you say… ?

If I ever volunteer to come to your house and make you breakfast, you should consider yourself very lucky. You should also consider yourself forewarned:

For no dish, no matter how simple, will the kitchen be left unscathed. What can I say? I like to become one with my food Winking smile

And yes, that IS a bottle of wine next to the eggs.

I’ve always wanted to make a frittata, and this Sunday morning I was in the mood to get my cook on so I decided to give it a shot. Once I started googling frittata recipes, I realized I was lacking a major piece of equipment: a skillet that could go from stove top to oven without causing a fire. Dangit. That’s going on the T.J. Maxx list.

Since I had my heart set on eggy bliss, I decided to just use a standard glass pie pan. Does that mean it’s not a frittata anymore? Hmmmm what would its proper classification be? I say frittata, you say….. frrrrreggcasserole?

Something to ponder as the man pours your mimosa.

This frittata consisted of:

6 egg whites
3 eggs
2 Hot Chicken sausages (casings removed, cooked and crumbled)
1 large handful chiffonade spinach
S&P, to taste
Frank’s Red Hot, to taste (plus more for garnish )
1/4 cup diced tomato
1/4 cup diced red onion
1/2 cup sliced mushrooms
2 tsp minced garlic

While I cooked up the sausage, and sautéed the onion, mushroom, and garlic, I got to egg crackalacking. Once the sausage was cooked and the veggies were soft, I stirred all the goodies into the eggs then poured into a pie pan that I’d coated with cooking spray.

Into the oven at 350 degrees for 35 minutes, and you’ll end up with this beauty:

The frittata set up PERFECTLY. Perfect temperature, perfect cook time:

I started off with just a slice:

But ended up eating precisely half of the frittata…

Good news is the stats on half the frittata: 318 calories, 11g carbs, 11g fat, 41g protein, 3g fiber

Molto bene Red lips

Mary’s Special Eggs

January 10, 2011 10 Comments

It’s no secret that I love eggs for breakfast. Every. Day.

Unfortunately, I just don’t have the time to whip myself up some eggs before work every day, so I like to cook a big ole batch on Sunday night. I was getting a little burnt out on my normal scrambled eggs and broccoli (not to mention the fact that my coworkers were getting sick of the broccoli stinking up the microwave), so I decided to switch things up a bit.

And so evolved Mary’s Special Eggs!

For a 5-serving batch, I start off with 2 links Jennie O’ Hot Turkey Sausage, casings removed. I pop those into a hot skillet and cook until no longer pink while crumbling with a spatula.

Once the sausage is finished cooking, I remove it from the pan and set aside while I get to work on the veggies.

In the same skillet (which should still be hot), toss in

A handful of sliced up baby bella mushrooms
1/2 cup diced red onion
2 cloves garlic

Season these guys up with salt and pepper, and let them cook over medium heat until soft.

Meanwhile, get to crackin the eggs. For 5 servings I go with:

5 whole eggs
10 egg whites
Splash of water

Give those a good whisk. The onions and mushrooms should be softened up by now and looking oh so tasty.

At that point, you pour on the egg mixture:

Season these up with S&P, and as the eggs begin to cook, use your spatula to scrape the cooked eggs off the bottom of the pan. Continue this process until the eggs are nearly cooked through,

then toss in the cooked turkey sausage:

And some more veggies!

1 diced tomato, seeded
2 cups spinach thinly sliced

Into the pan:

Then I just use the spatula to fold everything in and finish cooking the eggs through:

Soooo yummy.

Once the eggs are done cooking I divide them up into 5 containers—and there’s Breakfast #1 for the workweek!

I like to break my breakfasts up into 2 small breakfasts rather than one large meal, so I typically follow the eggs up with a serving of oatmeal about 2 hours afterward. On the weekends I like to take a serving of the eggs, pop them on a low carb tortilla with some Franks Red Hot, and give them a nice grill on the George Foreman. Trust me, it’s one delicious (HEALTHY!) breakfast burrito!

Stats on 1 Servings of my Special Eggs: 189 Calories, 9g carbs, 9g fat, 23g protein, 1g fiber