In elementary school, I remember asking my mother NOT to pack me lunch on the days when the cafeteria served “Breakfast for Lunch.” Who doesn’t want bacon and eggs for lunch? Or dinner? I’m a big fan of breakfast but during the work week, there’s no time to make a tall stack of blueberry pancakes or churro french toast. There’s barely time to brew some coffee!
During the holidays, my mom always makes time for breakfast. When we’re all in one place for a holiday, there’s no better reason to ditch the boring granola bar and hurried cereal and cook up something extravagant!
Today, we make the ultimate vegetarian breakfast, combining “hash browns,” veggies, cheese and eggs. I hope you’ll use it this holiday season to surprise your family at the breakfast table.
Home fries, hash browns and the like are a delicious, salty addition to your chosen breakfast protein. That’s truly the breakfast trifecta but can often times leave you feeling bloated afterwards, on account of their fried, buttery content. I have the perfect solution ….. potato noodles!
Spiralizing a yukon gold potato yields noodles which are cooked with garlic powder and used as the base of the frittata muffin. The noodles are topped with grated fontina cheese, spinach, and egg whites. The egg whites offer a lean protein source and let the fontina cheese and salty potato noodles run the show. Yum!
I also love these frittata muffins with a little pesto sauce for a fresh herby and creamy taste. Give that try, if you have a canned pesto on hand or have the time to make a fresh batch.
I think frittata muffins are fun to make and an easy way to get a filling breakfast in without using twelve pots and pans. These cute muffins are light in calories, since we only use a tiny bit of potato noodles in each. Each muffin contains a tiny scoop of potato noodles, 3 egg whites, 1.5-2 tbsp of shredded fontina cheese and a pinch of wilted spinach. Now that’s a bang for your nutritional buck!
Do you have any holiday breakfast traditions? I’d love to hear about them!
Fontina, Spinach and Potato Noodle Egg White Frittata Muffins
- 1 tbsp olive oil
- 1 330g yukon gold potato (large), peeled, Blade C
- salt and pepper to taste
- 1 tsp garlic powder
- 3 cups packed raw spinach
- 1 dozen large eggs egg whites only
- 1/3 cup shredded fontina cheese
- Preheat the oven to 375 degrees.
- Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the potato noodles and season with garlic powder, salt and pepper. Cook for 6-8 minutes or until noodles wilt and begin to brown. Once done, set aside in a plate.
- Using the same skillet, add in the spinach. Cook until wilted. Set aside.
- Take out your 6 muffin tin and in one muffin hole, add in about a half-inch of egg whites. Add in about 1 inch of potato noodles and top with 1 small pinch of wilted spinach. Top with about 1 tbsp of fontina cheese. Pour in egg whites slowly until the top of the muffin mold is reached. Top with a small pinch of fontina cheese and season with pepper. Repeat for all muffin holes.
- Bake in the oven for 20 minutes or until egg whites are completely set. Remove from the oven, let cook for 1 minute and then serve.