Okay, so I love food. Love it. Savor it. Try it all. Like, constantly looking forward to my next meal, and you don’t want to tangle with me when I’m hangry. But being healthy is always top priority, and my goal is finding dishes that are healthy, fast, easy, AND yummy. No easy feat. Like all of you, I am busy AF but I know that making clean dishes is key to health. Clean being nutritious, balanced, un-processed.
I always aim to have my breakfast, lunch, and dinner homemade and snacks (fruit, nuts) raw. Lean proteins, vegetables, fruits, whole grains, and healthy fats- which I’ve learned is especially important for a sweet tooth like me. The key here is making bulk meals ahead- I know, I know, you’ve heard it before and it seems daunting. But the more you do it, the easier it gets. I swear. It actually can become fun, and you feel very accomplished! You will find recipes for your taste buds that become tried and true. I search and search for new ideas since go-to’s can get old, and I had to share this clutch twist on a classic recipe.
Frittatas are a classic for a reason, and mini frittatas are an easy option for a portable, balanced breakfast or lunch! Make the full dozen in the carton for meal prep that can last all week. You will soon become addicted to this delicious, healthy, re-heatable meal.
You can make any version you choose, but I like this combination with mostly tasteless, texture-less, nutrient-dense spinach, bursts of flavor from sundried tomatoes, and tang from the feta. Feel free to play around with your favorite flavors!
- Dozen eggs
- Sundried tomatoes, julienned
- Low-fat feta
- Pre-heat oven to 350º. Generously spray cooking oil in muffin tin.
- Beat eggs, two at a time. Pour into tin, equally dividing between two (I find two eggs at a time to be the most manageable for equal division).
- Add ingredients lightest to heaviest. Rip spinach, add to eggs to preference. Place julienned sundried tomatoes in tin to taste, careful to press olive oil against the inside of the jar to remove excess for best results. Add low-fat feta if you like, breaking up large pieces to prevent sinkage.
- Add salt & pepper.
- Cook for 15-20 minutes, removing once light golden brown at the top.
- Let cool, then enjoy with a side of fruit for a well-balanced breakfast and/or more vegetables for lunch!
Let me know if you have any winning variations I need to try!