Life in the final days before a wedding is crazy. It’s a constant to-do list of counting, planning, organizing, informing and confirming. I’m not complaining though. I’ve truly loved the wedding planning process and would do it all over again in a heartbeat. Maybe event planning is in my future…
Between the 100 phone calls I’ve made this week I managed to cook up some tasty frittatas. Correction – I bought the ingredients but Todd mixed up the tasty frittatas and I supervised the baking process. Todd has really become quite the chef in the last few months.
3 slices bacon, chopped
2 cloves garlic, minced
1/4 cup whole wheat flour
1-1/2 cups fat-free milk
4 egg whites
1 orange bell pepper, diced
1/4 cup shredded mozzarella cheese
1 cup shredded colby cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
In a small nonstick skillet, cook garlic. Remove from the heat; set aside.
In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the garlic, orange bell pepper, bacon, cheeses, salt and pepper
Coat muffin cups with cooking spray; fill with egg mixture.
Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.
Yield: 1 dozen regular muffin-sized or 48 bite-sized frittatas.
These little frittatas are so delicious, they’re like a mini omelet and a great way to keep prepared protein on hand. I have a hard time fitting protein into my to-go meals because I don’t really like lunch meat and don’t usually have time to cook meat or eggs before work. I’ve brought these to work for lunch the last two days and they heat up really nicely in the microwave. The recipe is a great one to adapt to your own tastes, just use the egg base with whatever veggies, meats or cheeses that you like.
What are your favorite egg/omelet ingredients?
How do you fit protein into the meals you don’t eat at home or at a restaurant?