If I’m gonna have breakfast, it better be brunch. There’s just something about eating before 10am that doesn’t sit well with me and never has. My brain just refuses to function much further than basic motor skills that early in the morning. The better half however, hits the floor running before the birds wake up. I try to rise and shine but the shine never seems to kick in until well after 9am, no matter how early I start pumping my body full of caffeine. It’s rare that I ever sleep past 7am (thanks furbrats!) but I suppose I’m just a brunch person and it doesn’t (necessarily) have to be an ordeal. This recipe was not an ordeal and was pretty quick to throw together. It could easily be doubled for additional servings as well.
Spinach Parmesan Frittata for Two
4 Egg Whites
1/2 cup Spinach, chopped
1/4 cup Red Bell pepper, diced
1/4 cup Sweet Onion, diced
1 clove Garlic, crushed
1/4 tsp Fennel seed, crushed
1/4 cup Parmesan, grated
1/2 tsp Grapeseed oil
Salt and Pepper to taste
Preheat oven to 350 degrees.
In a med mixing bowl, whisk together the egg and egg whites until well incorporated, adding a splash of water, if needed. Add the spinach and whisk again. Set aside.
In a small cast iron skillet over a med high flame, heat the Grapeseed oil until shimmering. Add in the bell pepper, onion, crushed fennel, salt and pepper. Saute until the onions and peppers are tender and fragrant. Add in the crushed garlic and saute a couple minutes more. Reduce flame to low. Whisk the egg and spinach once more then carefully pour eggs into the skillet. Allow the eggs to set about 2 to 3 minutes. Turn off flame.
Evenly sprinkle the grated Parmesan over the eggs then place in the oven. Bake the frittata in the oven until the eggs have set and the Parmesan is lightly golden, about 15 minutes. Allow the frittata to cool a couple minutes then serve with your favorite sides.