Frittata with Leftover Greens

Use up leftover cooked greens (which, in my experience, don’t reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.

Step: 1

Preheat the oven’s broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.

Step: 2

Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.

Step: 3

Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.

Per Serving: 118 calories; protein 8.7g; carbohydrates 4.8g; fat 7.4g; cholesterol 157.9mg; sodium 376.3mg.

Eating best breakfast to continue the day had become a good habit. It’s a fabolous way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and bring me power to make on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feeling full longer, and less likely grab a snack out of the street food before lunchtime.

Make fruit a at 7.00 clock habit is easy . Easy as put the fruit in your refrigerator next to the milk or on the table next to your grain pan , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.