When it comes to breakfast, time is usually short and the most important meal of the day quickly becomes an afterthought. For the past few months, I’ve been vacillating between fresh fruit, a variety of veggie-packed egg white omelets, or oatmeal mixed up with a chopped up banana. A Greek egg white omelet has been an often go-to choice. Quick to make and packed with spinach and a bit of feta, it’s a good healthy way to start the day. For the time being, I’ve sworn off all cheese except feta. As a self-confessed cheese-aholic, this pains me in ways I can’t even describe, so feta makes many appearances during the week. Not quite the same as a nice Stilton or Cheddar, but it will have to do.
Over the weekend, my friend Beth and I were talking about clean eating, and she shared this breakfast that she recently made. With just a few minutes to saute some mushrooms and onions, and a half-hour in the oven, you can have your breakfast made for the whole week. Now that’s time well spent. If the Greek flavors aren’t your thing, you can totally change this up … add zucchini or bell peppers, or if you’re really lucky, swap out the feta for cheddar. The options are only limited to your imagination, and this dish is a great way to use your fresh farmer’s market finds or clean out your refrigerator from leftover bits and pieces.
Quick and easy to make, inexpensive, healthy and delicious to boot. My Big Fat Greek Breakfast indeed.
In our family, we are more than a tad superstitious. Madeline, unfortunately, doesn’t really care. I usually try to hide the umbrellas from her, because otherwise this is what happens. When I’m trying to make dinner. You try explaining to a two-year-old that open umbrellas inside the house are a big no-no.
My Big Fat Greek Breakfast
Recipe courtesy of Beth
1 carton of egg whites
1 box frozen spinach, thawed out (I used half of a 9 oz bag of fresh spinach)
1/2 an onion, finely chopped (I used a whole onion)
mushrooms, chopped (I used four small mushrooms and four crazy big ones, using up what I had on hand)
Feta (I used about three quarters of a 5 oz container)
Spraay a 9×13 baking dish with Pam. Preheat oven to 375. Saute onion and mushrooms until soft. Add spinach and cook to get out most of the moisture. Season with salt and pepper, but not to much salt because of the feta. Put the mushrooms and onions in the bottom of the prepared baking dish. Pour the egg whites over the top and add the feta. Stir to make sure it’s all combined (whoops! missed that step!). Bake for 25-35 minutes until entirely set (it will puff up and deflate after you take it out of the oven).