I’m finally back with a new post after an involuntary month’s break. I call it involuntary because, despite my best efforts, during the first few months of creating a new life, my body seems to think I don’t need to eat. Contradictory as it seems, even the sight of food was enough to put me off of cooking for the past few weeks. However, now that I am out of the sick-as-a-dog phase of pregnancy, I have entered the ravenously hungry phase, also known as months 3 through 9! I am not normally a breakfast person, but these days I find myself waking up starving and I’ve found the perfect solution in this healthy, hearty breakfast sandwich. It has everything: Â loads of protein, calcium, whole grains and even vegetables! Whether you, like me, are dealing with the demands of pregnancy hunger, or your trying to give your kids a healthy breakfast on the way out the door, this sandwich is a filling solution that only takes 15 minutes to prepare.
Frittata Breakfast Sandwiches
Makes 2 sandwiches
2 egg whites
1/2 cup baby spinach, chopped, plus a few extra leaves for garnish
1/2 cup shredded cheese, divided (I like cheddar or gruyere)
Salt and pepper
4 slices deli turkey or chicken
2 whole wheat English muffins
1. Crack the eggs into a medium mixing bowl and add the egg whites, 1/2 cup chopped spinach, 1/4 cup of the cheese and a sprinkling of salt and pepper. Whisk until well-combined.
2. Spray a small (8-inch) non-stick or cast iron skillet with cooking spray. Heat over medium heat. Pour the egg mixture into the heated skillet and cook for about 5 minutes or until the eggs begin to set. Using a flat spatula, lift one edge of the frittata and tilt the pan to let the remaining runny egg mixture run beneath. Continue to cook for a few minutes then flip the frittata over in the pan. Cook until the eggs are cooked through completely.
3. Flip the finished frittata out onto a plate. Cut two circles out of the frittata the same size as the English muffins; I use a drinking glass. You can either eat the remaining scraps of frittata on the side, or refrigerate them to make more sandwiches later.
4. Toast the English muffins in a toaster or under the broiler. Meanwhile, cook the deli meat in the same small skillet until it is lightly browned, a minute or so on each side.
5. Assemble the sandwiches: On one half of each muffin, layer one circle of frittata, two slices of deli meat, two tablespoons of shredded cheese, and a few fresh leaves of spinach. Top with the other half of each English muffin. Serve with juice or fruit salad for a healthy, complete meal.
I’m still looking for ideas for my healthy breakfast series so please tell me about your favorite fast, healthy breakfast dishes in the comments or email me at firstname.lastname@example.org. Also, what are your favorite toppings for a breakfast sandwich?