Even as a morning person, I am not in denial about the fact that I get up stupid-early during the week. Part of it is my own fault—I like to work out first thing when I get up. Because of my weird chemistry, it’s way easier for me to roll out of bed and hit the gym than it is to find the energy later in the day. That said, I’m usually at work by 7:30ish, so it’s not all on me. One day maybe I’ll have “normal” work hours…And vacation time. I’m looking forward to that.
If you’ve been with me a while, then you know I love to pack oatmeal (lately I’ve been digging on chocolate egg white oatmeal and, as always, my zucchini bread oats with—yep—egg whites) to heat up and eat at my desk, but once in a while I like something savory. So maybe my egg white obsession is a little out of hand, but it keeps me satisfied and fueled for my toenail-breaking workday. When I recently had some leftover sliced polenta, I decided to work that into breakfast. Turns out it’s the perfect pairing with a mini egg white frittata. It was so good, I made one a few days later. This is totally my new favorite way to use up leftover veggies.
- 1 small handful leafy greens
- 1 clove garlic, minced or garlic powder
- 1/2-3/4 cup veggies of your choice (I used leftover roasted broccoli and sun-dried tomatoes)
- 1/2 cup liquid egg whites
- 1-2 tbsp feta (or other cheese)
- dried basil (optional)
- red pepper flakes to taste (optional)
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- Wilt greens in the microwave (zap for 3o seconds)
- Spray the inside of a large ramekin with nonstick cooking spray. Place veggies inside.
- Mix egg whites, spices, and cheese together. Pour egg mixture over veggies. Mix.
- Bake ~25 minutes until set.
What time do you get up during the week?