PhotoRecipe: Breakfast Frittata

Dear Friends and Readers,

As I promised earlier this week, here is a couple of tips on how to detox after the holidays.

One of my new year resolutions is to eat a satisfying breakfast. Strange, uh? Most of the time I do not and I end up hungry by the end of the morning and eating way too much for lunch… But my mornings are a little complicated: I wake up early to go to the gym and then I have to get ready for the office… Thank God the Pirate is a great barista and he has mastered the art of cappuccino! Also I do not like to eat anything sweet in the morning. I know it sounds very uncharacteristic for an Italian but I do not enjoy overly sweet cereals or even jelly (when I was living in Rome I would go to a lovely café’ called Vitti in piazza San Lorenzo in Lucina and get a whole wheat croissant).

Many people buy their breakfast on the way to the office but for lack of healthy alternatives I usually starve… until last Sunday I had an epiphany about breakfast: a crustless quiche, on the light side of the spectrum with plenty of vegetables and protein to keep me going. Making a crustless quiche is pretty much like making a frittata in the oven so only a limited amount of tweaking is needed and a lot is left to your own imagination.

I implemented my plan yesterday night and this morning I woke up to a tasty, healthy and nutritious breakfast that gave me enough energy to go through my morning.



6 large eggs (if you want to skip the yolks make it 6 egg whites)

1 ½ cup of low fat milk (Skim plus is my favorite)

1 cup of zucchini, chopped

1/2 cup of red bell peppers, chopped

1/2 cup of red bell peppers chopped

1 cup of mushrooms, chopped (I used shitake and Portobello)

1 large potato, peeled and chopped

1 cup of green beans, chopped

1 small white onion, chopped


1 tbsp canola oil

6 slices of light swiss cheese

1/3 cup of parmigiano

Salt and pepper to taste

Preheat the oven at 375F and spray a baking mold (I used 9X11) lightly with pam. In the meantime in a pan warm the canola oil under medium heat. Add the vegetables, salt and pepper and sautee for 8 minutes stirring continuously. When the vegetables are al dente turn off the heat and let them cool.

Beat the eggs with the parmigiano, milk, salt and pepper and set aside. Place ½ of the sautéed vegetables in the baking mold, spread evenly so that they cover the bottom. Place the swiss cheese on top and cover with the remaining vegetables. Pour the egg and milk mixture on the vegetables and bake for 30 to 40 minutes or until the edges of the crustless quiche detach from the sides of the baking mold.

Let the crustless quiche cool completely and place in the fridge: it can also be frozen and defrosted every morning. You should have enough for approximately 4 days worth of healthy and satisfying breakfast. Just reheat in the microwave oven and enjoy (maybe with some grapefruit juice J)