I had another crazy productive day…so much so that I almost didn’t get a chance to sit down and share the amazing breakfast that I made to fuel me through this busy day.

 

 

I had leftover Roasted Rosemary Potatoes from last night’s dinner and decided to use them to make a frittata this morning.  I layered my potatoes with eggs and egg whites, wilted spinach, and my favorite breakfast seasoning, Vulcan Fire Salt.

 

 

Then baked it in the oven until the edges were starting to brown and the center set.  The only bad thing was that I forgot to add in some herbed shrimp that I had in the fridge.  That would have been the perfect finishing touch.

 

  

 

This frittata makes enough for breakfast leftovers later in the week.  Woo hoo!

 

 

I smothered my egg with salsa and enjoyed it with a delicious cup of chia tea.  Mmmm!

 

 

Then it was off to the tailor, the gym, the hairdresser, the eye doctor with a few other stops along the way.

This breakfast takes a little extra time and planning, but is totally worth it! 

 

 

Roasted Rosemary Potato

and Spinach Frittata

 

Ingredients

About 2 potatoes, turned into Roasted Rosemary Potatoes

Olive oil

Spinach

2 eggs +6 egg whites

Vulcan Fire Salt

 

Directions

Preheat oven to 350 degrees.

Spray baking pan with cooking spray.  Layer with potatoes.

Meanwhile, place olive oil in small frying pan.  Add spinach and stir until wilted, about 5 minutes.  Layer spinach and eggs over potatoes and sprinkle with salt (and any other seasonings you desire).

Bake for 40 minutes until the center is set.

Store leftovers in an airtight container in the fridge.