I’m not a morning person. My daily routine includes setting four alarms on my cell phone and putting my phone on the other side of the room to force myself get out of bed. Most times, I sacrifice breakfast for the sake of getting an extra five minutes of sleep. I learned recently how important breakfast was for boosting my energy and for my health overall. This recipe is an excellent option if you are trying to save time (and money) in the morning.

I made this recipe in cooking class the other day. It took me approximately 20 minutes, and this picture was taken the very first time I tried to make it. I also realized I had all of these ingredients at home, so I didn’t have to invest in some obscure spice I’ll never use again. You can cut down the recipe if you are only feeding one person and use it for breakfast for 2-3 days. I will often freeze the pieces I don’t eat and warm them up the next day, but be warned: the eggs are best in the first couple days.

Ingredients:

• 8 medium eggs
• 1/2 cup water
• 1 TBSP Parmesan cheese, crumbled
• 1 TBSP Fresh Oregano, thyme or parsley, chopped
• 2 cups Spinash, washed and chopped
• 1 Tsp butter, unsalted (optional)
• 1 tsp olive oil
• 1/2 medium onion, thinly sliced (julienne)
• 1/2 red pepper, cut into strips
• • Click here to learn about how to cut a pepper (can also be applied to onions)!
• 3/4oz feta cheese, crumbled

Preparation:

1. Preheat the oven to 350°F
2. Crack the eggs into a medium mixing bowl. Whisk until well combined. Add the water, black pepper, parmesan cheese, herbs and spinach; mix. Set aside
3. Heat a medium non-stick pan (that is oven-safe, make sure the plastic handle won’t melt) on high heat. Add butter (optional) and oil. Reduce heat to medium and add the onions. Sauté for about 5 minutes, stirring frequently, until onions are lightly browned and caramelized.
4. Add the red peppers and sauté for 1 minute until they just begin to soften.
5. Pour the egg mixture in the pan with the onions and peppers. Stir and cook for 1 minute.
6. Sprinkle the feta around the top of the eggs. Plan the pan into the oven and cook until the frittata is firm (about 15-20 minutes)
7. Allow frittata to rest for 5 minutes, then cut into 6 slices and serve

Food for Thought: Notice the serving size, this meal is not meant to be eaten by one person in one sitting.