Breakfast is the best meal of the day. I use my weekends as an opportunity to get outside and grill breakfast on an early Saturday or Sunday morning. This is also a great opportunity to keep the mess out of my kitchen. My addiction to breakfast food is no secret, I have a habit of eating eggs every day and I never shy away from a couple pieces of bacon. That being said I was looking for other healthy breakfast options that provide the protein and vegetables I need, with the satisfying hearty taste. I started grilling a range of egg white vegetarian frittatas and they are sure delicious. Let’s talk through one of my favorites.Â
Ingredients:
3 tablespoons avocado or olive oil
3 garlic cloves, minced
½ sweet onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
12 oz. baby bella mushrooms
1 cup sliced cherry tomatoes
2 cups fresh spinach
32 oz. egg white carton
1/2 cup crumbled goat cheese
1/4 cup thinly sliced fresh basil
Salt and pepper to taste
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Directions:
1. Add avocado oil to 10-12 inch cast iron skillet and heat on side burner of grill. Sautee garlic and onion for 3-4 minutes on medium heat.
2. Stir in bell pepper, poblano pepper, and mushrooms. Sautee for 8-10 minutes on a medium heat.Â
3. Mix in tomatoes and spinach for an additional 1-2 minutes, until spinach is welted.
4. Beat egg whites in a bowl until they are foamy. Add in desired salt and pepper and mix.
7. Grill indirect at 400 degrees for 30-40 minutes. Tip: If grilling on cast-iron grates, invert a Weber veggie basket or utilize a trivet on grate to create more convectional heat around your cast-iron skillet. This will eliminate the bottom of your skillet from getting too hot and overcooking the bottom of the frittata.
