After a totally overindulgent holiday season I am in desperate need of an overhaul on my diet. Plus, my running/training has started and I need to start fueling my body with some goodness.
- 7 eggs
- Handful of cherry tomatoes, diced
- Handful of spinach, roughly torn
- Salt & Pepper to taste
- Salsa or hot sauce
Preheat oven to 375.
In a bowl, whisk the egg together and then stir in the tomatoes and spinach.
In a small cast iron skillet melt enough butter to coat the entire skillet. This will help to prevent the frittata from sticking. Then pour in the egg mixture and pop it in the oven. Bake for about 20 minutes or until set. You don’t want it to be runny but you don’t want to overcook the eggs.
After removing the frittata from the oven let it rest for a few minutes before slicing.
Top with salsa or hot sauce and serve with a side of veg. Personally, I love vegetables at breakfast. It sets me in the right path for a day of smart eating choices.