Being a bit limited by my grain-free diet, I have spent a lot of time experimenting with breakfast recipes. I mourn the loss of my favorite breakfast, oatmeal with sea salt, sliced banana and a drizzle of maple syrup, but I have created some other nice options for mornings on the go.
One of my favorites is a frittata I make in ramekins at the beginning of the week then reheat as the days pass. They retain their form and flavor, and basically, substitute for an omelet when I don’t have the time to cook. I’ve also tried making it in an 8×8 glass pan, and it works just as well.
Growing Grace Farm’s Winter Morning Breakfast Frittata
Ingredients per 8 oz ramekin:
1 egg + 1 egg white (or 4 eggs + 4 egg whites for an 8×8 pan) [Note: You may use 2 eggs instead of an egg white]
1 tbsp of fat free half ‘n half
1 pinch of salt and pepper
1/2 cup of additional ingredients combined
Whisk the eggs, half ‘n half, salt and pepper in a bowl. Fold in other ingredients with a fork/wooden spoon.
Prepare ramekins by spraying with nonstick cooking spray or lightly buttering (no flour needed)
Pour frittata mixture into ramekin(s) and bake in oven on 350 until the egg mixture is solid and rises a bit.
Let cool for at least 10 minutes to “set” before eating. Store covered in refrigerator for the week. (I usually make 5-6 at a time.)
Combinations of Ingredients
Mediterranean: dried tomatoes, spinach, feta cheese, artichoke hearts
Southern: bacon, dollop of pimento cheese
Mexican: queso cheese, tomato, onion, pepper
Root veggie: roasted onions, sweet potato or butternut squash cubes, beet cubes and goat cheese
Greens: thinly sliced ribbons of kale and chard with parmesan
Farmer’s breakfast: cheddar cheese, sausage, and onion
Pumpkin Spice: 1 tbsp cinnamon or pumpkin pie spice, roasted pumpkin cubes (or increase eggs to 2 full eggs and add 1/4 cup mashed pumpkin)