After a big weekend, I like to start the week with a healthy breakfast and an early morning swim. I’ve learned that if I exercise early, I won’t miss my workout by getting distracted by all of the day’s responsibilities. It’s a good habit!
Eggs are my #1 choice for breakfast. They are a rich source of protein and packed with essential nutrients. They keep me full and give me the energy I need for my morning workouts.
This Monday morning I wanted a breakfast that would pack a punch, so I made a frittata. A frittata is basically an Italian omelet, or a quiche without the crust. There are two ways to cook a frittata: either on the stove or baked in the oven. I chose the stove-top version for this morning since it’s the quickest and easiest way.
I tend to use whatever I have on hand for omelets or frittatas, and had sauteed button mushrooms and sweet onion leftover from the burgers I made this weekend. I did not use ricotta cheese—which is common for frittatas—but used sharp cheddar instead. I also topped with sliced avocado and served with a side of fresh fruit.
Italian Omelet With Mushroom, Sweet Onion & Avocado
(enough for 4 people)
1/2 cup button mushrooms (sliced and sauteed)
1/2 cup sweet union (sliced and sauteed)
1 handful broccoli slaw
Sharp cheddar cheese (shredded)
Salt & pepper
1. Coat the bottom of a skillet with olive oil, or a combination of olive oil and butter. Heat on medium-high heat until the oil is shimmering, then add sliced mushrooms, peppers and onions.
2. While the veggies are cooking, whisk together the eggs in a small bowl. Add a splash of water.**
3. Cook mushrooms, peppers and onions until caramelized, then set aside. Reduce heat to medium. Add the eggs and cook for 2-3 minutes stirring constantly, until the eggs begin to scramble. Add broccoli slaw. Stop stirring and allow the eggs to continue cooking until they set.
4. Top with shredded cheddar and season with salt and pepper to taste.
**The splash of water is upon Julia Child’s recommendation from her Omelet episode. Adding water is something I had never done or heard of, until I saw this recently. The results were light—and not at all spongy. Maybe that was from the water, whereas milk is heavier. She didn’t address the “why” behind this method, however I do know why she was so loved and successful… I couldn’t stop watching. She was riveting!
The frittata came out lovely, and tasted great for a quick-n-easy, low-carb weekday breakfast—loaded with nutrients! ☀️