I love breakfast, especially savory ones. Eggs, sausage, ham, and cheese - these are a few of my favorite things! Since I started following Intermittent Fasting (not eating between 9PM and 12PM), however, I don't eat during traditional "breakfast" meal time. Don't get me wrong, I love my current approach to nutrition and it works really well for me...but that doesn't mean I still don't miss my beloved breakfast!
The amount of "breakfast for dinner" I prepare has been on the rise. I noticed I have very few breakfast recipes on the site, and the ones that are posted are sweet baked goods like my Apple Cider Protein Donuts, Pumpkin Protein Waffles or Pumpkin Pronuts.
That's because breakfast is very often a quick scramble of whatever meats, vegetables, cheese and egg I have on hand.
This frittata may look involved but it couldn't be easier! While some may turn their noses up at just eating the egg whites (love the yolks!), I still believe it is just fine to eat them every once in a while when you are being mindful about your diet. In this case I balanced out the total fat in the frittata by adding butter and ham - who doesn't love that?
With some frittatas, they can become overloaded with vegetables, making it heavy and dense. The spinach and artichokes keep this frittata light while also packing it full of veggies! This frittata is pleasing on the eyes, so it could be served at a brunch or breakfast party. No party? I made this for myself for multiple dinners and the leftovers re-warm perfectly!
Spinach Artichoke Frittata
Prep Time: 5
Cook Time: 20
- 1 pint egg whites (approximately 10 egg whites)
- 1 tbsp butter
- 1 tsp garlic, minced
- 4 oz ham steak
- 2-1/2 c spinach
- 1 oz Parmesan cheese, grated
- 8 artichoke heart quarters, canned, water drained
- Salt and pepper
- Preheat oven to 375.
- Melt butter over medium high heat in a medium sized saucepan. Add garlic and ham, stir. Next add spinach and allow to wilt down. This only takes a couple of minutes.
- Combine egg white, Parmesan cheese, salt and pepper in a mixing bowl. Whisk to combine. Once spinach has cooked down, pour egg white mixture into pan. Stir to incorporate spinach and ham with egg whites. Cover with lid and cook for about 2-3 minutes until the eggs begin to set. Remove lid and arrange artichoke hearts in a ring around top of frittata.
- Transfer to oven and cook for 10 minutes or until frittata has set and cooked through. Remove from oven and allow to cool for 5 minutes before slicing.
Nutritional Information (1/4 of Frittata):
138 calories - 20 g Protein, 2.5 g Carbohydrates, 5 g Fat