Spinach and Basil Frittata

When considering reducing the amount of grains we consume, one of the most difficult meals to do so often seems like breakfast.  What we often forget is that we tend to eat the same things over and over for breakfast, usually cereal, oatmeal, yogurt, toast etc…  A breakfast on the weekday for most of us needs to be quick, easy, tasty and of course nutritious, providing us with a great start to a brand new day.  Jason is certainly more creative than I am with food.  I was very pleased when he whipped up this breakfast for us the other day.  It tastes better than it looks on this picture and was really quick and easy as well.  Pair this with a fruit smoothie with some protein powder and you will feel more energy for a longer period of time than when you eat grains and crash within a few hours.


  • one small onion (1/2 medium onion)
  • 1/2 clove garlic
  • 3-4 eggs and 1/2 carton of egg whites (they sell free range eggs in cartons now)
  • 1/2 – 3/4 cup spinach
  • 1/2 cup frech basil
  • salt and pepper to taste


Dice one small onion or half a medium onion. In a frying pan, sautee the onion and a small amount of garlic until translucent. In a mixing bowl, combine 3-4 eggs with a half carton of egg whites. Pour the eggs into the frying pan and season with sea salt and pepper. Gently cover the eggs with fresh spinach and basil on the top of the eggs and cover. It is ready when the spinach wilts and the eggs are cooked.

**Our frying pan is 13″ and we just pour this entire mixture in it and cover for a few minutes until it is cooked.  If your pan is smaller, your frittata may just be a little thicker.

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