I concocted this when I was trying to liven up an egg white frittata. It turned out deceptively decadent. The sun-dried tomatoes make all the difference.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round pan.
Place sun-dried tomatoes into a bowl of warm water until rehydrated, about 10 minutes. Drain and chop.
Heat olive oil in a small skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add spinach; cook and stir until thawed and water is evaporated, about 5 minutes. Stir in mushrooms, sun-dried tomatoes, and feta cheese until well mixed.
Whisk egg whites, skim milk, salt, pepper, and basil together in a bowl until very frothy. Carefully stir spinach mixture and 1 tablespoon Parmesan cheese into egg mixture. Pour into the prepared pan; top with remaining Parmesan cheese.
Bake in the preheated oven until frittata is set and browned on top, about 25 minutes.
Per Serving: 176 calories; protein 16.1g; carbohydrates 18.3g; fat 6.2g; cholesterol 10mg; sodium 1145.8mg.
Eating best breakfast to continue the day has become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and bring me power to take on the morning. Sugar is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feel full longer, and less likely grab a snack out of the street food before break .
Making fruit a morning habit is simple . Easy as put the fruit in your refrigerator next to the sweet drink or on the bench next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.