For this quick and healthy single-serving thin veggie frittata, you only need a bowl and a pan! Perfect for a hearty and filling breakfast 🙂
Eggs – a quick and easy protein source
Eggs aren’t simply scrumptious. They’re additionally extremely nutritious, a remarkable source of protein and offer crucial nutrients. two big eggs include thirteen grams of protein!
Eggs are one of the few meals taken into consideration to be an entire protein source because they include all 9 crucial amino acids. ‘critical’ approach is that the body cannot produce those amino acids on its personal, which is why we need to consist of them in our food plan. Amino acids are considered the building blocks for the frame due to the fact they assist to form protein.
Why you should make this recipe
- it’s quick to make
- lots of protein
- a great way to eat your leafy greens
- who doesn’t love eggs?
- low carb
- all in one pan, no oven needed
- filling and tasty
Ingredients and Substitutions
Eggs – I use 2 large eggs, and 1 egg white. Feel free to use 2 medium eggs, 4 egg whites, 2 or 3 large eggs, etc.
Leafy greens of your choice – this can be spinach, western or chinses lettuce, kale, etc
Optional: onion, garlic, herbs such as cilantro and parsley
Seasonings – salt, pepper, cayenne pepper, all optional
Tips and Troubleshooting
For easier flipping:
- chop all your veggies well. This will make your omelette / frittata easier to flip
- use a large non-stick pan and two spatulas to flip.
- If you’re having trouble, instead of splitting the thin frittata to two, split it to four sections
If you’re making a large batch or don’t want to flip, turn the heat to low and use a lid to cover and cook until fully cooked. Then transfer the frittata, by cutting into sections, to a plate.
Remember:
If there are some flavour bits left after sauteeing the veggies, carefully clean them with a wet paper towel to remove them before pouring the egg mixture.
Storage
To store, let the thin frittata pieces cool completely, and put them in an airtight container in the fridge for up to 4 days.
To reheat, you can:
Cook it on a pan on medium low heat for 2 minutes on each side, or microwave on medium for 30 – 80 seconds.
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Quick + Healthy Single-Serving Thin Veggie Frittata!
For this quick and healthy single-serving thin veggie frittata, you only need a bowl and a pan! Perfect for a hearty and filling breakfast 🙂
- 2 large eggs
- 1 egg white (alternatives: 1 more whole egg, or omit)
- 1 cup leavy greens of choice, chopped (scroll up for examples)
- 1/2 medium onion, diced
- 1 tsp garlic, minced
- 1/2 cup cilantro, finely chopped (optional)
- salt and pepper (optional)
- 1/8 tsp cayenne pepper (optional)
- In a medium-large bowl, whisk together the eggs, salt and pepper.
- spray a large non-stick pan with non-stick spray. Sauté onion and garlic in medium heat for about 2 minutes
- Turn the heat to medium-low and add the leafy greens. Sautee for one minute and mix in the optional cilantro and cayenne pepper. Continue sautéing until fully cooked
- transfer the veggie mixture to the egg mixture and whisk to combine. Clean your pan and make sure there are no leftover flavour bits on it.
- Spray the pan with non-stick oil spray on low to medium-low heat. Pour the egg and veggie mixture onto the pan and quickly spread the mixture evenly, covering the bottom of the pan. Let it cook for 3-4 minutes, until you see lots of bubbles and it’s easy to flip
- Use one spatula to split the omelette in half for easier flipping. Scroll up for easy flipping tips. Using two spatulas, carefully flip the first half, then the second. Let it cook for 1-2 more minutes, and serve. Enjoy!
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