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Mini Egg White Frittata

by Destini on January 27, 2013

Sorry for the lateness in this post! I was having issues with my Lightroom application, but it’s all fixed now! Breakfast is my favorite meal of the day. That being said, during the week I usually will have either a breakfast cookie, toast with PB or overnight oats in a jar. I am not a morning person, I wish I was, but I’m not. On the weekends however, I tend to make a very big breakfast. But sometimes breakfast turns into brunch(remember not a morning person) and I need to make a mixture of things and these little mini egg white frittatas are just that!

Ingredients: Yields 12

  • 1 cup egg whites( I used egg whites in a carton, but it should be about 5 egg whites)
  • 2  eggs (you can omit these and put 1 1/4 cup of egg white in total instead)
  • 2 green onions, chopped
  • 1/4c red pepper, diced
  • handful of spinach, stems cut off & spinach roughly chopped
  • 4 fresh basil leaves, chopped
  • 2/3 c water
  • 1/3c of goat feta
  • salt & pepper

Directions: Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray. In a large bowl, whisk together eggs, salt & pepper. Transfer egg mixture to a 2 cup measuring cup, add water till you have 2 cups of liquid(if you have extra water, dont worry just dump it).Mix mixture till it is all even. Divide the green onions, red pepper, spinach & basil between the muffin tin cups. Fill each muffin cup with egg mixture to no more than 3/4 full.

Bake for 15min, take out of oven and sprinkle with goat cheese, continue baking for another 5-10 till egg is set and the tops of the frittats are starting to brown. Run a knife around the edge of each frittata and gently life them out. Serve Immediately.

Left overs can be stored in a airtight container. Reheat at 350 degrees for 3 to 4 min.

Funny story about these, the first batch I sprinkled some goat cheese on, not realizing that the goat cheese had gone bad……It was the worst smell ever. I didn’t smell it till they were IN the oven. I had to air out the house. Horrible!

This Wednesday my husband and I will be going down south to Arizona for the week. I am extremely excited!! It has been -40 with the windchill this past week here in Winnipeg, so we are more than ready to get out! I am looking for anyone to do a guest blog post for while I am away! If you are interested, please contact me ASAP and we will get it setup. It can be a food recipe, something regarding health or exercise. If you are interested email

Question: where are good places to eat in Scottsdale Arizona? Any suggestions? Places to see?


Yummy Frittata

by Destini on March 9, 2011

Breakfast has to be my favorite meal of the day. I love it! It is also a very important meal of the day. Eating a proper breakfast will help with snacking and being hungry later in the day. During the week I usually don’t have much time to make breakfast, so I have granola and a little bit of Greek yogurt. But on the weekend, well the weekend I jam pack it with awesomeness. Yeah I get really excited about breakfast.

Currently my fiance and I are obsessed with frittata’s! They are so versatile and easy to make. You honestly can just put whatever you have on hand in them.

I always have spinach and tomato’s in my fridge, its a staple. But you can put whatever you think is going to be great.


1 whole egg
2 egg whites
½ plum tomato, cubed
½ cup spinach, chopped
1tbsp red onion, chopped
1 avocado, cubed
1tbsp of a low fat cheese
1tsp of basil

Preheat oven to 350c
Whisk both whole eggs and egg whites together in bowl. Add pepper for taste
Saute vegetables minus the avocado in a small nonstick pan over medium heat (make sure pan has ovenproof handle)
Add egg mixture, stir mixture around till it’s a little scrambled.
Bake frittata in pan for 8-10min or till almost firm to the touch, sprinkle cheese, avocado & basil. Bake for another 1-2min.


I will usually have 1-2 pieces of turkey bacon on the side.