I did the “math” this morning and realized that Christmas is just 4 days away! Wasn’t it just Halloween? Wait, 4th of July seems like it was no more than a couple months ago!
In my defense, I’ve known the date but I’ve been focused on making sure everyone that was coming for the holidays, got here and focused on my leg surgeries I just had. Oh, and we’ve been escaping to Galveston as much as we can. Now, it’s do or die time. Time to wrap the gifts, pick up a cookie order, finalize the holiday menu and shop for needed items.
So, this morning’s breakfast was super quick and healthy Italian frittata muffins. Cheese can be added and this can be made with approx 14 to 16 egg whites vs using the whole egg.
ITALIAN FRITTATA MUFFINS
- 1 dozen farm fresh eggs
- 6 sun dried tomatoes
- 1 small green bell pepper
- 1/4 yellow onion
- 1 cup fresh baby spinach leaves
- 5 sprigs fresh thyme or 1 tsp dried
- 1 tsp fresh chopped oregano (can sub with dried)
- 1 tsp Himalayan pink sea salt
- 1 tsp black pepper
Pre-heat oven to 375°. Crack all 12 eggs into a large bowl and whisk. Set aside. Bring 1 cup of water to a boil and add in the sun dried tomatoes and cook until softened. Remove from heat and drain. Chop onion and bell pepper and then heat 1 tablespoon of olive oil in a sautee pan and cook onion and bell pepper until softened. Do not overcook. While the onion and peppers cook, rough chop spinach leaves and the now softened sun dried tomatoes.
Mix all the ingredients in with the eggs. Prepare a muffin tin with non-stick cooking spray and fill each with egg mixture. Cook for approximately 12 minutes or until fluffy and centers are cooked. Makes 12 muffins.
- Calories 81 per muffin
- 5g Fat
- 185mg cholesterol
- 121mg sodium
- 160mg potassium
- 1g carbohydrates
- 1g sugar
- 17% RDA vitamin A
- 14% RDA vitamin C
- 4% RDA calcium
- 6% RDA iron