I made my first frittata!

A technique I’d have written off as too much trouble until I learned you can skip the whole skillet in the oven bit. But stovetop to breakfast plate in 15? Holla.

This recipe is courtesy of my Canadian cousin Marilyn. One glance at the conversational prose of her instructions for it and I’m back in her Vancouver kitchen, all fresh air and Pacific ocean views. Ahh…

But back to breakfast. This dish is a staple in her household, if not for the first meal of the day then as a pre-golf protein snack.

Meatless by accident (not one but both grocery stores I shopped yesterday were out of Canadian Bacon), this still turned out hearty enough to fill me up for an intense hour at the gym.

And now that I know how to do it? Going straight Ving Rhames next time.

C.C.’s Veggie Frittata
6 eggs, beaten
1 cup raw spinach
1/2 cup red onion, chopped
1/2 cup marinated red peppers, chopped
1/2 cup mushrooms, chopped
1 cup Hatch Chili Monterey Jack cheese, freshly shredded
Fresh cilantro
Fresh parsley
Spray 8″ skillet with Pam and warm over medium-low heat. Beat eggs lightly. Add filling. Pour into skillet and cook until eggs are almost fully set. Remove from heat, cover and let stand until set. Top with fresh herb garnish. MFP entry: C.C.’s Veggie Frittata, 1/8th slice, 161 cals.