The Mini-Frittata

Before I learned how to cook healthy food for myself, I was something of a fad diet girl. I’ve never been what anyone would consider fat – expect for Brandon at What Would Tyler Durden Do?, who thinks anyone over a size 0 is a whale — but I have, at times, been carrying around an extra 5 to 10 pounds that I’d rather not be.

When I was in my South Beach Diet phase, I became enamored with their recipe for mini-frittatas. I would make a cupcake pan’s worth of them, freeze or refrigerate them and then chow down on two before leaving for work in the morning. (Seriously sad confession — I used to put shredded cheese and bacon bits in them, but in my defense, I was like 24 and completely clueless about nutrition.)

I’m no longer a low-carb girl, or an extreme dieter, but I do still love me some frittatas. They’re economical, delicious and a great way to use up leftover produce. I try to make a big kitchen-sink one every Sunday morning, and then have the leftovers early the next week.

Because I rarely plan ahead when it comes to feeding myself (I’m working on it, though), I tend to eat like a crazy person when I’m busy, eating things like popcorn for breakfast, or kimchi wrapped in a tortilla for lunch. Yesterday, I had a late afternoon job interview in Manhattan, followed by a kickboxing class in Brooklyn, and there wasn’t much time for food. By the time I got home, I was starving, but didn’t have the energy to make anything, so I shoved some whole wheat pita and yogurt in my face, and started dreaming about this morning’s breakfast.

Here it is:

1 whole egg, 1 egg white, 1 pinch each of oregano, red pepper flakes, salt and pepper, along with some red onion, garlic, tomato, feta cheese and kalamata olives baked in a ramekin at 350 degrees until set. I served it up with some leftover tabbouleh I had lying around. It was heaven. In fact, I wish I’d made two, because I have another job interview tomorrow and will be, once again, running around and eating spoonfuls of grape jelly in lieu of a meal. Oh well.

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