I've been trying recently to incorporate more protein into my diet (especially for breakfast) so I made a frittata to take to work last week. Now, as my family is fully aware of, I am absolutely obsessed with Ina Garten. I want to be her best friend, her neighbor, heck I want to be her. She is such a classy lady, has fantastic taste, and has an impeccable talent for entertaining. It's my life dream to one day meet her but I'm afraid if it happened, I would just stand there sobbing like the idiot that I am.
Alas, moving on.
I decided to "tweak" her Smoked Salmon Frittata recipe which is, by the way, to die for and I highly recommend it for when you have family staying the night over. But for everyday eating, I wanted to "healthify" it so I:
1. Omitted the salmon and added crumbled soy breakfast patties (if you are a meat-eater, leave the salmon in for a nice boost of omega-3 fatty acids)
2. Added a brick of spinach (thawed and squeezed of water)
3. Switched goat cheese for low-fat mozzarella shreds
4. Swapped a dozen eggs for egg beaters equivalent
5. Swapped cream for skim milk
6. Swapped butter for Brummel & Brown
Now you're probably thinking, "What the heck Lindsey? You dismantled her recipe!" Okay well fine so I did- gigantic tweakage. But it was Ina's technique of sauteing the onions, pouring the mixture over top, and baking the frittata for almost an hour that really makes this dish what it is. Also the addition of a cup of fluid makes this dish fluffy and moist.. So, so good.
Breakfast fit for a king (and queen)
Also- this frittata (made in a 10'' pan) made enough for me and my husband for a week! Yum! Not to mention- who isn't jazzed when they fit vegetables into their breakfast?
Disclaimer: Please ignore that my foot is in the photo and that the photo is clearly cock-eyed, I was in a gigantic rush to eat it!!