Recipe: Greek-y Breakfast Fritatta

In an attempt to save money when we moved to the house, I bought the boyfriend a coffee maker from the thrift store and some Dunkin’ Doughnuts coffee. He had previously lived down the road from the ONLY DD in Austin. So his only choice near the new place was Starbucks, which he’s not really a fan of.  I then started discovering Starbucks wrappers in his car. When I finally asked what was up he came clean that he wanted to eat breakfast.
Rather than have him continue to drink coffee that he finds subpar just so he could have something to chew on, I came up with a quick and dirty recipe for a fritatta which I published here a while back. I’ve since come up with a more perfected recipe that’s a little healthier.


1 container Egg Beaters/Egg Whites/Your favorite egg substitute
1 small container baby bella mushrooms
1/3-1/2 cup of Feta
1/2 package sun dried tomatoes
1 bag baby spinach
1 jar artichoke hearts
1 handful decent Parmesan-reggiano cheese
You can totally also add precooked chicken or sausage if you want


1) Grease a cookie sheet in your favorite fashion. I use Smart Balance.
2) Lay down 2 layers of your puff pastry or filo dough.
Pro Tip: If you forgot to unfreeze your filo dough, it’s OK put it in the plastic wrap in your microwave for 30 seconds, then use as directed.
3) Throw on your baby spinach leaves, your mushrooms, your sundried tomatoes, your feta, your artichoke hearts, your Parmesan-Reggiano cheese, and then add your egg beaters/egg substitute.
4) Spread 2 layers of filo on top.
5) Slap in the oven at 350 for roughly 10 minutes (times vary based on your oven).
6) Once cooked (eggs will be fluffy and filo crisp), just cut it, toss it in a gallon bag and to cook one every morning give it 30 seconds or less in your microwave.

How hard was that?



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