It’s no secret; I LOVE CARBOHYDRATES.
I would probably do alright in prison as long as I had bread, water and books… Fine, maybe not. But, I’d be okay for a little while.
In my latest attempt to reduce carbs, I’ve been trying to find some quick and easy recipes for breakfast. This mini-frittata is super easy and you can basically make any combination of meat/veggies that you wish. Leftovers can live in your fridge for a few days so it’s perfect for grabbing on your way out the door.
Makes 6 small frittatas
-green vegetable (spinach, kale, broccoli)
-meat/mushroom (sausage, ham, portabello)
-cheese (parmesan, asiago, cheddar)
-2 tablespoon sour cream
-garlic & herbs (oregano, basil, chives)
Heat oven to 350°F
Spritz olive oil on muffin pan
Toss herbs and green veggie with a spritz of olive oil. Set aside.
In a separate bowl, beat six eggs. Add sour cream. Mix in veggies and meat/mushrooms.
Pour into muffin tins. Top with cheese of choice.
Bake in oven for 30-35 minutes.
Optional: toss some Sriracha or other fun hot sauce on this and you have a partayyyy.