They say that breakfast is the most important meal of the day, but it can also be the most infuriating to make. You’re hungry, you’re groggy and you’re in no mood to field questions about which member of your family erased that important TV show off the DVR. Make breakfast super simple with these two low-calorie recipes that look and taste way more difficult to make than they actually are.
All you really need to make mini frittatas is a few eggs, a cupcake pan, paper cupcake holders, a fork and some spices. It takes less than 25 minutes and very little effort to make this tasty breakfast, but it looks super fancy and complicated.
First, fry some bacon. For a healthier option, bake your bacon or opt for veggie bacon that has a fraction of the calories and fat. You’ll want one slice for everyone you’re serving. Once the bacon is cooked, place it on paper towels to dry and set it aside.
Next, beat eggs in a bowl. You’ll want 2 eggs for every person eating breakfast. Add a little milk for fluffiness and spices to taste. In addition to the usual salt and pepper, rosemary, thyme, oregano and paprika are all great in eggs.
Fill each paper cup in your cupcake pan about halfway with the egg mixture. Crumble up all the bacon you cooked earlier, and add a bit of bacon to each cup until all the bacon is gone. Put a teaspoon of feta cheese or fresh green peas into each cup. You can really be creative here.
Bake your mini frittatas at 375 for about 10 minutes, until they turn fluffy and golden. Garnish with a sprinkling of Parmesan cheese, and serve. This is a filling, delicious breakfast meal that looks and tastes great.
Baked Egg White Omelettes
This breakfast looks way fancier than it deserves, considering how little time you’ll spend making it. Assemble some oven-proof ramekins (small single serve bowls) and start separating eggs. Put two whites into each ramekin. Prepare two ramekins for each person who will be eating. Beat the whites with a fork, then add a pinch of salt and pepper to each ramekin.
Chop up or tear up spinach leaves, and put one tablespoon of shredded spinach into each ramekin. Add one teaspoon of Parmesan cheese and a teaspoon of feta cheese to each. Finish your baked omelets by topping off each ramekin with 1/2 teaspoon of half and half. This will give your omelets rich flavor without adding a ton of calories.
Don’t worry about mixing each ramekin. Pop them into the oven as-is, and bake your egg white omelets in the ramekins at 375 for about 10 minutes. They’ll come out of the oven looking fluffy and decadent, and they won’t taste like the low-calorie, super simple breakfast they actually are!