Basil and Red Pepper Frittata

Wanna know one of my New Year’s Resolutions?
And not only did I tell myself that I’d eat more breakfast, but I also promised myself to share more of those recipes on my blog.  Breakfast is seriously probably THE most important meal of the day and I’m pretty sure I’ve been skipping it 90% of my adult life.  This is has got to be one of my worst habits folks.  Eating breakfast is crucially important in your diet, not only to boost your metabolism for the rest of your day, but it minimizes those awful cravings you get around lunch time stopping you from over-eating.  So since we’ve been trying to get more protein in our diets, I decided to make Chris and I a delicious frittata.
Looks yummy right?
Well thank you for that observation, however I made an EPIC mistake and failed miserably at my first attempt at this drool-worthy frittata.  No worries, I did a little damage control and we still had a yummy delicious breakfast, but I’ll get to more of that later.  First let me tell you about my disastrous frittata.
I had found this site that shared the “perfect frittata” so I decided to attempt one and was super excited about this endeavor.  I thought, hmm I’ll even put it in a little tart pan so that it comes out looking like a little pie!  Nice idea, right?  Wrong.  So wrong.  What I failed to realize was that my little tart pan had a removable center and when you put runny eggs into it, obviously an intelligent person would know that the eggs are going to seep out through the bottom.
My frittata was still able to puff up and cook, but by the time I pulled it out I had egg everywhere and a nasty burnt bottom.  Chris was nice enough to tell me that the top part was still good {sigh} so I threw all the same ingredients I had put in the frittata into a frying pan and made us some delicious scrambled eggs.  For these I used 4 eggs, a splash of milk, some fresh basil, chopped red bell pepper and a few pinches of Mrs. Dash original blend seasoning.  Chris topped his with a bit of reduced-fat cheddar cheese and some crumbled bacon. Whisk together all ingredients, throw into a frying pan sprayed with cooking spray and scramble it up!
I’m determined to make this again, but maybe actually following the directions this time and not using a bottomless pan.  Fail.  At least the recipe was delicious in hindsight and I’m going to share it with you anyway so that maybe y’all won’t make the same stupid mistake I did.  Note to self…invest in a springform pan, asap.  Oh!  And by the way, there are often Macys coupons available for special cookware, like this tart pan or springform pans!
Basil and Red Pepper Frittata
Recipe adapted from Stone Soup
Serves: 6 servings
  • 6 eggs
  • Handful of cheese (I used fat-free mozzarella and reduced-fat cheddar)
  • Splash of fat-free milk
  • ¼ cup chopped basil
  • ¼ cup chopped red bell pepper
  • ½ tsp. Mrs. Dash original blend
  1. Preheat oven to 400 degrees F and place baking tray on middle rack.
  2. Line a 9-inch springform pan (NOT a tart pan) with parchment paper and grease with olive oil.
  3. In a separate bowl whisk together eggs, cheese, milk, herbs and spices and pour into pan.
  4. Place on preheated baking tray and bake for about 25 minutes or until golden and fluffy. Enjoy!
Nutritional Information
Serving Size: 1 slice • Calories: 81.8 • Fat: 4.3 g • Carbs: 1.1 g • Fiber: 0 g • Protein: 13.4 g • WW Points+: 2 pts

As usual when taking pictures outside, Oliver tried to be sneaky and steal a few bites.  I swear he’s like a mini vacuum, he should be like 70 pounds after all the food he eats, but of course he’s still just a measly 3.5 pounds.

Oh how I love him.

The post Basil and Red Pepper Frittata appeared first on Eat Yourself Skinny.

[time] minutes ago, from [location]
You have successfully subscribed!