There are some nights where the leftovers have gone away and it's too late to eat anything too heavy like delicious Mexican fast food bean tostadas mmmmm. These are the nights when hubs and I turn to eggs for dinner. Okay, I wont lie. Sometimes we just want eggs for dinner because they're so yummy!
- 2 whole eggs, 4 egg whites
- 2 cups spinach
- white onion (I think we used 1/4 cup), chopped
- splash of milk (1 tablespoon)
- cherry tomatoes to garnish
- salt + pepper
- sprinkle of cheese, optional
The best part about making fritatta's is the lack of egg yolks. You only need a couple for the color, the flavor comes from the delicious additions you throw in. I happened to have spinach and onion that needed using, so ours was very simple. Preheat a small skillet on medium heat. While your pan is heating up, using a whisk whip up your eggs and milk. Once the skillet is hot throw in your onions and a spritz of Pam. Saute until the onions have softened and throw in your spinach to wilt. Add this mixture and a couple tablespoons of cheese to your bowl with the eggs. Mix to combine and return to the hot skillet. Once the outside has set, reduce heat to medium-low or low and cover. You can sprinkle with salt and pepper here if you'd like. This only takes a couple of minutes for the egg to cook through the center. I like a little color on mine, so I flipped it over so it would be golden. Cut in half and serve alongside a bagel; hubs and I share bagels usually. I used some leftover grape tomatoes cut in half to garnish our lovely meal. It was delicious and so easy!