Gotta Have This Frittata

This makes a good breakfast, lunch or dinner! For the huskier ladies or their worse halves, you can add in any protein you’d like!


  • 4 egg whites
  • handful of grape tomatoes
  • 1-2 tbs light boursin cheese
  • 2 cups arugula
  • 1 tbs. olive oil
  • high quality balsamic

Heat oven to 400. While the oven is heating, put your skillet on the stovetop and heat it over medium heat. In a bowl, whisk the egg white, tomatoes and any other veggies you want to add. For the frittata,  I used my little baby skillet, which is way cooler than another oven-proof pan because it makes the perfect individual frittata, and it just looks cool. So, once your oven is heated and your skillet it hot, spray the pan with pam and add in your eggs, stirring gently with a wooden spoon. You aren’t fully cooking the eggs, just getting them set in the pan. Crumble in the cheese, and after about a minute, transfer to the oven. Careful dumbo–the handle will be hot. Let the eggs cook for 5 minutes, and then check on them to make sure they are cooked-they shouldn’t giggle when you shake them pan. However, I giggle when I shake the pan, which is one of the main reasons this has egg whites instead of regular eggs. Baby wants to lose some of her back… (sidenote–can one get a “mommy makeover” even if they are just a mommy to a dog? Let me know ASAP and I’ll start saving).

While your eggs are cooking, toss your arugula with balsamic and olive oil. I added a little bit of black truffle salt and it was delightful.  Enjoy!


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