I am a huge fan of rituals. I don’t normally eat breakfast, but my weekday breakfast-type ritual centers around coffee. My most favorite thing in the world is that timer on the coffee maker. I adore waking up to the smell of coffee. Aaaaaaaahhhhh. But after I drink my coffee and head to work, I usually start to feel hungry and wish my very own personal breakfast buffet was waiting for me. I don’t want breakfast as soon as I get up, but at some point between coffee and lunch I’m ready for eggspancakesbacontoastpotatoesetc. Sigh. I can dream, can’t I? The reality is if I ate all that, I would fall into a languid stupor, go back to bed and roll up in the covers. Who knows when I would emerge? Reality check: I’d like to keep my day job AND fit into my clothes. But, there are such things as weekends and I try to linger if only for just a little while. We (in the general sense) are sometimes just a bit too busy, aren’t we? Breakfast can be a way to sloooow down and put off some of the inevitable.
There is a happy middle ground: Frittata Cups. A frittata is an Italian, egg-based dish sort of like an omelette, but everything is mixed together instead of folding the eggs over their fillings as in an omelette. Just about anything can go into a frittata (my grandmother’s version had pepperoni and ricotta cheese-YUM!) and traditionally they’re made in a pan and then broiled a bit on top, but I’ve made it much easier. These wonderful creations are baked in cupcake tins and are so quick and easy. They can be eaten hot or at room temperature, are immensely satisfying and can also be made low-fat and low-carb by using egg substitute and low-fat cheese. I make a bunch, store in the fridge in a ziploc bag and take them to work with me. When it’s time for lunch, I pop one or two in the microwave (just enough to get the cheese a little melty), grab the hot sauce and dream of lingering…
Great for breakfast, snack or light lunch.
Makes 12 servings
- 8 eggs or 1 1/2 cups egg substitute
- 1 10 oz. package frozen chopped spinach
- 1 cup shredded cheese (your favorite or low fat cheddar)
- 1/4 cup diced red peppers
- 1/4 cup diced red onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preheat the oven to 350 degrees. Line a cupcake tin with foil baking cups and spray the cups with cooking spray. Unwrap the spinach and microwave on high for 2 1/2 minutes. Squeeze the excess liquid from the spinach (the best way to do this is with your hands until it’s a tight ball). Place in a large bowl and add the rest of the ingredients and combine well. Divide evenly among the baking cups. Bake for 15 – 20 minutes.
These can be frozen and reheated in the microwave. Any combination of vegetables, cheeses, herbs or meat can be used – the sky’s the limit!
Credit: inspired by the South Beach Diet’s Vegetable Quiche Cups to Go.
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