quick + healthy: frittata.

I whipped up this little frittata last night on a whim.  They’re healthy, easy, and can be made with whatever you have in the refrigerator.  The best part?  They’re awesome reheated.  So throw this together Sunday night and take it for breakfast for a few days.  I have a problem with finding satisfying breakfasts that will keep me full until lunch and boost my metabolism — this little bugger does the trick!

I’ve resolved to: find creative and healthy things to do with the abundance of eggs we’re about to have come Spring!

Ham + Scallion Frittata.

You’ll need:

  • 7 large, organic eggs
  • 1/2 cup reduced fat organic milk (currently hooked on the local creamery version)
  • 1/2 cup diced organic ham (pcc has stellar deli ham)
  • 1/2 cup diced scallions
  • 1 tablespoon Earth Balance (or regular butter, if you have to)
  • 1/4 cup freshly grated parmesan (or other dry cheese)
  • black pepper to taste

How to do it:

Preheat your oven to 375.

In a cast iron skillet (7 inches is perfect, but whatever you have will likely work), heat your butter over medium heat.  Add scallions, ham, and black pepper.  Saute for 3 or 4 minutes.

Meanwhile, whip your eggs and milk.

Pour your mixture over your pan goodies.  Allow to cook for about 5 minutes or until your edges are set.  It will still be very runny throughout the center.  Sprinkle your parmesan evenly on top.

Remove from heat and place into the oven for 8 minutes.  This seems to be the magic number to set it throughout.

Let cool and serve (or divide and refrigerate for the week!).

This may not surprise you, but I like mine with a quarter of an avocado smothered on top.

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