I started a new job a few weeks ago. It’s absolutely perfect for me right now – doing precisely what I was looking to do in exactly the place I was looking to do it – and my coworkers are super supportive of my business too. But my time is seriously at a premium.
To tell you the truth it’s been a tough transition – to go from working full-time on my business to working full-time plus my business. I’m starting to find a balance, though. One of the most important things for me to get control of was how we were eating – for the first week that I was back I think we did nothing but eat out, because we just didn’t have anything prepped. Now we’re trying to plan our meals out on the weekend and at least make sure everything is in the fridge. We’ve actually been more on top of everything this week, including doing dishes after cooking. Getting ourselves re-trained to manage time has been good for us!
One of the things I started doing the first week of work was preparing protein for breakfast. I notice that I’m far more awake and alive if I eat something substantial in the morning (I tend to just gravitate towards toast and coffee otherwise). And we’re trying to get more vegetables and fruit worked into our diets (we’ve actually started to pack “salad wraps” – lunchmeat + veggies in lavash or tortillas – for lunch).
This is my favorite breakfast so far – and it’s so easy to make.
Fritatta Breakfast Sandwiches
- 8-12 oz portobello or crimini mushrooms, cut fine
- One 10 oz bag fresh spinach
- 3-5 cloves fresh garlic, minced
- 1 tbsp olive oil
- 4-5 pieces turkey bacon, cooked, cooled, and cut into 1/4 inch pieces
- 2-3 oz Swiss cheese, shredded
- 8 eggs
- 1 tbsp cream or milk
- 12 toasted English muffins or sandwich thins
In a large pan, heat olive oil over medium heat for 1 minute. Add garlic and cook until softened (1 minute). Add mushrooms and cook for about 5 minutes or until soft. Add spinach and stir until wilted. Put spinach mixture into a medium bowl. Add bacon, cheese, eggs, and cream and stir well to combine. Pour into a well-greased (I used Pam spray) 9×13″ baking pan and bake at 350 degrees for 15-20 minutes or until set.
The result is less than 1/2″ thick but it’s packed with flavor, protein, and vitamins. Cool, pat dry, and cut into pieces. If you’re using sandwich thins you can cut the fritatta into 12 pieces and it will be perfectly sized. For English muffins you may even be able to cut it into 16. Place one piece onto each toasted bun/muffin, bag, and freeze. When you’re ready to eat it, you can bake or microwave it for a yummy breakfast that is lower in fat and calories than any fast food sandwich with more flavor and one serving of veggies!
This recipe is great because there is no mess – unlike making homemade McMuffins, where all the ingredients are stacked and tend to squish out when you bite them, you can take a bite of egg, cheese, veggies and meat all at once!