Better Breakfasts!: Mini Frittatas

Hey guys,
So this is the first post of many I plan to write for this Better Breakfast series. I fell victim to the thought process that skipping breakfast would be a good thing this year, but man was I wrong. The college that I go to is definitely not known for its healthy foods so I found that most of my days consisted of no breakfast, a burrito for lunch, and a chicken caesar wrap for dinner. Occasionally, the day consisted of no breakfast, a sort of salad for lunch, and a Ben and Jerry's pint for dinner. I'm not proud. Towards the end of the year, I started to track my food and started to see a little weight fall off. But I still couldn't cook and I was living off of the few healthy things my school offers. So when I got home on Sunday, I decided to turn that around and I started my cooking better breakfasts.

I'll start with the one I made yesterday morning which came out great! I'm not going by any fancy recipes, only things I decided to throw together. And these recipes do not take that long to make. These mini frittatas only took twenty minutes to make, five minutes of prep and fifteen of baking. So if you want a healthy breakfast on a weekday morning, spend the five minutes, put them in the oven, go get ready for work, and come back to take them out and enjoy.

Recipe:
Two egg whites
.25 cup skim milk
1 oz sharp cheddar
.25 cup spinach
butter to grease the muffin tin/ butter the toast
Two slices of whole wheat toast

Mix together the egg whites and skim milk. Butter the muffin tin. I used a tin that makes basically half dollar size muffins, which means I got around eight mini frittatas out of this recipe. If you use a tin that makes larger muffins, you will likely only get four and you may have to adjust the cook time. Pour the mixture into the tin, then add the spinach. Grate the cheese, then pour it on top of the mixture. Place in the oven at 350 degrees for 12 to 15 minutes.

I recommend having whole wheat toast with these frittatas because there really aren't carbs or fiber in the recipe, which means that three or so hours later, you're going to be pretty darn hungry. Add in the whole wheat toast and this recipe will tide you over for much longer.

Enjoy your meal!