Nonetheless, I know a bunch of people still look for healthier recipes at the start of the year. It's cold outside, so baking is a must. Everyone's ready to bust out that new pie pan aunt May gave them or take their new blender for a spin. (I know I can't be the only person who finds joy in trying out a new piece of cookware.) Plus, the holidays are over, and people are ready for something that is not sugar and butter laden. Cookies and pie are good for a time, but enough is enough. It's time for something new, unique, and fun. This frittata fits the bill.
Farro, spinach, and egg whites are the healthy ingredients that fuel this breakfast dish. Cheese makes everything come together into a delicious slice of goodness. I did make it in a pie pan that I got for Christmas, and it was an invention of mine. Because life is about exploration and discovery. I love to make concoctions and mess around in the kitchen. This frittata is one of my successful results.
Spinach-Feta-Farro Egg White Frittata1 ½ cups dry quick cooking farro (I used Pedon brand from World Market.)
½ onion, chopped
2 cloves garlic, minced
1 tsp oil
8 ounces crumbled feta
12 egg whites
1- 12 ounce bag frozen spinach, thawed
½ cup milk
1 tbsp Italian seasonings
salt and pepper, to taste
Preheat your oven to 375 degrees and oil a pie pan or other baking dish. Combine the farro and 3 cups of water in a microwave safe container with a lid. Cover and microwave for 6 minutes, drain, and then let the farro cool. Meanwhile, whisk the eggs and milk together. Combine all the ingredients together and mix well. Pour the mixture into the pie dish and bake for 1 hour. Allow the eggs to sit for 10 minutes before slicing.