Frittata is a great, healthy breakfast that can be eaten hot or cold. I like to make a large pan and eat on if for a few days. Top with some homemade salsa and your're in business! I've heard it also pairs well with mimosas/man-mosas!
6 strips of bacon
2 heaping cups of dark greens such as swiss chard or kale
1-2 cups of assorted chopped vegetables
1 dozen eggs
1 16 oz carton of liquid egg whites (or equivalent)
1 dash of milk or half and half
salt and pepper to taste
Preheat oven on LOW BROIL. Heat 12 inch cast iron skillet or other oven safe pan to medium high on the stove. Slice bacon and cook to desired doneness, then add your greens to bacon grease and continue cooking. You may find it helpful to cover the greens with a lid to steam them, allowing them to cook faster. When the greens are al dente, add the remaining vegetables and finish cooking. Mix your egg whites and beaten whole eggs together and add to the skillet or pan. Continue cooking until the eggs begin to set up but are still runny on top. DO NOT STIR. Remove pan from stove and slide it onto the middle rack of your oven on low broil. Finish cooking thoroughly, about another 5 min, or until the middle is set up. Remove from oven and allow to cool for 10 min. Scrape sides away from pan with a butter knife if necessary and cut into pie slices. Serve with salsa garnish and accompanied by fresh fruit.