So you remember how I told you I was doing Weight Watchers and hubby decided to start the Atkins program? Well, when I said it would take my cooking to a new level, I wasn’t kidding. I’m all about veggies, low fat, tons of flavor and counting points. He is all about no to low carb, meat, protein, full fat, and cheese to name a fews. This makes for huge challenges in the kitchen. This past weekend, I wanted to make a breakfast frittata but didn’t want to use two pans. Similar to my Two-In-One quiche, I made a breakfast frittata that satisfied both our dietary needs while not using every pan in the cupboard.
I could probably call this the “Compromise Frittata” since we both had what we wanted in this breakfast dish. He got his meat and cheese and my side was full of veggies, low fat cheese and goat cheese. I think one of the best parts of this dish is that I got to use leftovers I had in the fridge. I had just a few mushrooms left, part of a chicken breast, spinach and other bits and pieces of previous meals that went right into this. No wasted food at all and it was very satisfying.
Easy Breakfast Frittata
- 1/4 Medium red onion (chopped)
- 1/2 cup broccoli (chopped)
- 6 cherry tomatoes (sliced in half)
- 1 cup fresh spinach (rough chopped)
- 4 Medium white mushrooms (sliced)
- 1 cup cooked chicken breast (chopped)
- 3oz goat cheese (soft type)
- 2 eggs (beaten)
- 1/2 cup Great Value liquid eggs
- 3oz Kraft Chipotle Smoked Jack (shredded)
- 1/2 cup Weight Watchers Mexican Style Cheese (shredded)
A bunch of ingredients, a lot of compromise and what resulted was a breakfast dish we BOTH loved. This would work if you have a house full of picky eaters, but won’t work if one person is vegetarian and one is not. Or if one person had a food allergy of some sort. But, if you have differences of food preferences, then this would work out great. And, you would only have one dish to wash! Who can say no to that?