When Breakfast is Blah... (Recipe Included!)

Everyday this week, I've sat at my office desk jail and lamented over not having hotel breakfast spreads, or a gourmet chef cater to my breakfast appetite and cravings. I feel as though I have been doomed to a life of cinnamon oats, avocado toast and lukewarm tea. The breakfast gods have shun me, for my lack of time to prepare something delish when I'm rushing to get to work.

Then it dawned on me, there MUST be something I can make ahead and bring to work to save myself from this mundane monotony that I surely don't think I deserve. So I got to thinking, what can I make, that will keep well in the refrigerator.... and requires minimal effort?

"AH! AHA! I know! MMMM... FRITTATA" I shrieked... much to the dismay of my coworkers who must think I'm a little peculiar...

Why? Well, frittata is mostly egg-based, and what's more breakfast-y than eggs? I always associate the two with vacations and leisure days, so it was needless to say that the well known Italian dish, which closely resembles an omelet would be a brilliant solution.

As I'm writing this, I'm stealing bites of my little problem-solver of a dish. Oh the taste!

Last night I decided to pull together the list of very easily available ingredients, all of which I actually had on hand except the fresh mushrooms which I picked up on my way home. Its the ideal dish for having at work, ideally with a slice of toast and a glass of fresh OJ! If you wanted, you could even swap out the skillet for a muffin pan, and make single servings for easier division.

Anyway, let me spare you the suspense and pop the recipe down below. I'm hoping to post a couple more easy dishes to break the boring breakfast at work trend... so feel free to let me know if that's something you'd like!

Tip: I reheat mine, with a slightly dampened paper towel over the top, to ensure that it doesn't dry out too much when microwaving. I also suggest having this warm, versus piping hot.

Ingredients:

• 6 eggs
• 6 egg whites
• 1 ounce Parmesan cheese, finely shredded (about 1/2 cup)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped cilantro
• 2 tablespoons olive oil, divided use
• 1 small red onion, diced
• 1 cup (4 ounces) cooked, sliced potato
• 1 cup small heirloom tomatoes
• 4 julienned pimentos (red or green works well, I used both for colour)
• 1 1/2 cups Fresh Mushrooms, sliced about 50mm thick
• 1 tsp freshly ground black pepper

Instructions:

• Preheat oven to 400 F. Whisk together eggs, egg whites, Parmesan cheese, pepper, and basil; reserve in refrigerator until ready to use.
• Heat 1 tablespoon olive oil in a 10-inch cast-iron skillet or oven-safe pan over medium-high heat. Add onion and cook, stirring, until soft and slightly golden, 7 to 9 minutes.
• Add mushrooms and cook until softened, 3 to 4 minutes
• Add potato and tomatoes; cook 2 more minutes
• Add remaining oil to skillet and stir to incorporate vegetables. Add egg mixture and tilt pan to evenly distribute eggs. Cook until eggs just begin to set, 3 to 4 minutes. Transfer to oven and bake until top is lightly browned and eggs are fully set, 11 to 12 minutes
• Remove from oven and let cool slightly. Cut into equal-size wedges. (Note: Can be served warm or at room temperature.)

Bye bye blah breakfast!!!