Monday, August 02, 2010

egg white, sausage and spinach frittata

to be honest, i'm not much of a breakfast fanatic. on the weekends i'd much rather eat a big lunch than a brunch full of scrambled eggs and waffles. however, this gal can only take so much of peanut butter toast or yogurt in the mornings. megg and i decided to switch things up this week and make a frittata that we could reheat and eat with a buttered english muffin. here's how we did it.

11 egg whites
2 eggs
1/4 skin milk
10 oz frozen spinach, de-thawed and drained
2 shallots, minced
1 garlic clove, minced
1/2 cup reduced fat cheddar
1/2 pound reduced fat sausage
1/2 teaspoon red pepper flakes

heat evoo in a large ovenproof skillet. saute garlic and shallots for about 4 minutes. add sausage and red pepper flakes, cooking until its completely browned through. remove from pan and set aside. in a bowl mix together egg, egg whites, milk, spinach, cheddar, cooked sausage and s&p. preheat broiler. pour egg mixture into skillet, cover and cook about 10 minutes until top is set. place skillet under broiler for 3 minutes until frittata is golden brown. cut in squares and serve with your favorite toast!

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