I've noticed that I usually only post my breakfast and dinner. I suppose that's because my lunch is almost the same every day. I wish I could change it up a little, but I have to pack it every day so there isn't much I can do.
For breakfast this morning, I made another bowl of antioxidant oats (blueberries + dark chocolate), among other things. This time I replaced the yogurt with 1/2 oz almonds. Next on my list is flaked coconut.
For dinner tonight, I made a family favorite, Spaghetti Fritatta! I had it with a sliced banana and two slices of buttered whole wheat toast.
- 1 tbs olive oil
- 1/2 large onion, chopped
- 1/2 c mushrooms, chopped
- 1/2 c red bell pepper, chopped
- 6 eggs
- 1/4 tsp pepper
- 1/2 cheese (I used feta tonight)
- 2 tbs fresh basil
- 2 cups cooked spaghetti, or 4 0z. cooked
- 1 tbs butter
- Saute the onion, mushroom and pepper in the olive oil until onion is browned.
- Whisk together the eggs, pepper, cheese, and half of the basil.
- Cut spaghetti into 2 inch pieces. Add to egg mixture along with the cooked veggies.
- Heat butter in a medium skillet, try to get the sides coated too.
- Add the egg mixture and cook over medium for 3-5 minutes, until bottom is browned and egg is set.
- Here is the tricky part. Place a plate on top of the skillet and carefully flip the fritatta over, so the cooked side faces up. Now slide it back into the skillet.
- Continue cooking for another 3-5 minutes. Garnish with remaining basil and serve.