Tasty Tuesday!

Egg White Frittata with Fresh Broccoli and Mixed Greens

     My favorite meal of the day BY FAR is breakfast. At heart I know everyone else agrees with me. Breakfast is so great that it is very common for people to have "Breakfast for Dinner". Honestly it's just an excuse to eat pancakes at night but this practice is proof that breakfast foods are the most preferred type of food. You don't often hear people having "Dinner for Breakfast". No one wants to have "Late Night Dinner that You Made With Leftover Obscure Condiments You had in the Refrigerator Because You Didn't Have Time to Go To the Grocery Store Earlier That Day for Breakfast". But, we've all been there and nothing reeks more of failure.

     But, my typical breakfast usually consists of a bowl of oatmeal. I don't have much time to eat breakfast in the morning due to certain work schedules and I find that is true for most people. That's why on weekends I try to make it a point to spend the entire morning making a nice breakfast for myself, usually consisting of coffee, eggs, toast, jam, and whatever blogs, books, or news stories I've been meaning to catch up on. 

     I haven't featured many breakfast recipes here in the past (check out: Blueberry Scones and Vegan Breakfast Burritos) but I'll try to make it a point to due so in the future. Also, all the photos I took in this post used natural light from my kitchen window. It was a bit of an experiment but I'm pleased with the outcome. Hope you like the recipe. 

• 2 tablespoons of olive oil (substitute 1 tablespoon of butter if you prefer)
• 1 medium sized head of Broccoli (florets chopped)
• 1 clove of garlic, minced
• 1/2 of a medium onion, diced
• 5 egg whites
• 1 teaspoon of dried thyme leaves (2 teaspoons if using fresh)
• Salt and pepper to taste.
• 1 cup (or handful in my case) of mixed green salad
• 1 teaspoon of lemon juice

1. Preheat your oven to 350 degrees. In a medium OVEN PROOF skillet over medium high heat add the oil. Once the oil is heated, add the broccoli florets. You want to cook the broccoli long enough that it loses some of its raw character. Just poke it with a fork to check for softness.
2. Once the broccoli is soft, add the garlic and cook for an additional minute. Then add the onion. 
3. Next, add the 5 egg whites into the skillet. I find that it helps to separate the egg from yolk in a small bowl before you start the recipe and beat the eggs lightly with a fork to incorporate air into the mixture.
4. Using a spatula, scrape the egg whites down the sides of the skillet, scrambling them very lightly.
5. Add the thyme and a little salt and pepper. 
6. Place the skillet into the 350 degree oven and let the egg whites cook until firm and you have brown edges, about 7 minutes or so.
7. Once the egg whites are firm, return the skillet to a burner over medium low heat, add the mixed greens, and cover for a couple of minutes. The mixed greens will begin to wilt.
8. Once the mixed greens have wilted and become soft, pour 1 teaspoon of lemon juice over them. That's it!

Add the broccoli to the skillet

Add the garlic and onion

Once the frittata is out of the oven you should have some nice brown edges

Take care of yourself and each other...