June 4, 2013

Spinach, Ham and Veggie Frittata

Yes, it is another Frittata!

For the past few months I've been in a breakfast rut. I've been eating the same thing almost everyday. An egg on wheat sandwich thin bread. It's gotten to the point where I am completely bored of it. So last week I was really struggling with breakfast and I had a few days where I had an Eggo waffle and cereal. Basically, I was eating my son's breakfast foods which I usually do NOT eat.

In light of being in this huge breakfast rut, I decided that I would make myself a Frittata for the week. I kept this in mind as I grocery shopped on Sunday and then decided that I would make it on Monday night. So without further introduction, here is the recipe:


  • 3/4 c. egg whites
  • 4 whole eggs
  • 8oz. bag of baby spinach leaves
  • 8oz. box of mushrooms, sliced
  • 2 tomatoes, sliced

  • 1/2 onion, chopped

  • 5 slices of deli ham
  • 1/4 c. reduced fat mexican cheese, grated
  • 1 tbls.olive oil
  • Salt, to taste
  • Pepper, to taste

Preheat oven to 450 degrees. Begin by warming olive oil in a pan and sauteing the onions and mushrooms until tender. Season with salt and pepper to taste. Add in the spinach and saute until wilted.

Place mixture into a greased cake pan.

Continue by placing sliced tomatoes on top of the sauted mixture.

Layer sliced ham on top of tomatoes as so...

Beat egg whites and eggs together adding more salt and pepper to taste. Pour egg mixture into the cake pan and top off with the grated cheese.

Place into the oven uncovered for 20 minutes...

Remove from the oven and let cool. 


UPDATE: To see the nutrition information, click here.