Fridays are my favorite day to plan meals for the next week. However, while I set to make more time-intensive recipes over the weekend, Friday’s dinner ends up almost forgotten. As a quick remedy, we’ve been enjoying breakfast for dinner. One of our favorites is an Egg White Frittata, in a version I adapted from a Barefoot Contessa recipe. It serves 6-8 and is easy to heat up throughout the weekend for breakfast or a quick lunch. While Scott loves the heartiness of pancakes, as long as I add some of his favorite vegetables in the eggs or on the side, he is just as satisfied.
Some tips
- There are no wrong picks for the veggies here – as long as you like to eat them, they’ll taste great – however, some are better roasted (peppers, onions, zucchini, tomatoes, carrots) and others are better sauteed (mushrooms, spinach, sundried tomatoes, artichoke hearts)
- In my opinion, there’s no need to top off with cheese or mix in Parmesan. I’ve also never been a fan of cheese on my eggs or vegetables.
- I use Smart Balance Light instead of butter, any iteration of this (even butter) will work – I prefer a non-dairy option
- Store in airtight container for 2-3 days; reheat for about two 30-second intervals in microwave
p.s. Happy Friday the 13th! While some find it unlucky, it was a Friday the 13th in April that I met my husband — no bad luck there.
