This a yummy breakfast frittata with Mexican flair. Serve this on a Sunday morning instead of the traditional pancake breakfast. Full of flavor. Add a dollop of sour cream and diced avocado on top.
Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
Bake in the preheated oven until eggs are set, about 30 minutes.
Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.
Per Serving: 202 calories; protein 16.9g; carbohydrates 15.6g; fat 8.5g; cholesterol 188.4mg; sodium 1169mg.
Eating good breakfast to continue the day has become a good 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. The sweetness is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feel full all day , and not want likely grab a side food out of the vending machine before lunchtime.
Make fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge next to the sweet drink or on the table next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.