Did you ever have breakfast for dinner? Growing up and all the way through college, eating eggs, pancakes, syrup and bacon at a time of day other than first thing in the morning was a major treat and usually ended up being an ultra-indulgent meal. For some reason, eating breakfast at the wrong time of day tastes a dozen times better than eating it in the morning!
So who says this breakfast for dinner trend needs to stop when you’re an adult? There are plenty of healthy, easy breakfast recipes out there that you can feel good about making yourself for a wholesome dinner and that can be easily reheated for filling, hearty and healthy lunches that are a lot more memorable than your average PB&J. Breakfast foods are great at any time of day and are absolutely capable of being repurposed into portable lunch options.
This quick vegetable frittata is the perfect meal to make for a low-calorie dinner that translates into a great healthy lunch packed with protein to get you through your day. It’s made with egg substitute, a gluten-free food that is low in fat and calories, and incorporates lots of good-for-you vegetables. This frittata is a healthy, grown-up twist on the classic breakfast for dinner or lunch; feel free to add in other veggies, spices, or salsa on the top to suit your tastes.
Quick Vegetable Frittata
Prep Time: 15 min | Total Time: 25 min
Serves: 4 | Calories per Serving: 105
Ingredients
PAM® Original No-Stick Cooking Spray
3/4 cup thinly sliced yellow onion
3 cups chopped fresh spinach
2 medium cloves garlic, finely chopped
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt’s® Petite Diced Tomatoes, drained
1 tablespoon balsamic vinegar
1 carton (16 oz each) Egg Beaters® Original
Directions
Spray a medium skillet with an ovenproof handle with cooking spray; heat over medium heat. Add onion
and cook for 3 minutes until onion is tender, stirring frequently. Stir in spinach, garlic and pepper; cook
for 2-3 more minutes or until spinach wilts. Stir in drained tomatoes and vinegar.
Pour Egg Beaters evenly over spinach mixture and reduce the heat to medium-low. Cover skillet with a
lid and cook for 10 minutes or until the top of the frittata is almost set. Meanwhile, preheat your broiler.
Remove lid and place skillet under the broiler. Broil for 2 minutes or just until the top is set. Cut into 4
wedges.
This is a guest post on behalf of Egg Beaters®. For more healthy breakfast-for-dinner, lunch or brunch recipes, visit www.eggbeaters.com.
