Make Ahead Vegie Frittata Breakfast Sandwich

Breakfast...

If you're like me and have little ones, then you're probably feeling the grief over breakfast as I do! Grief for myself, not my children who are provided with full bellies and onto their playing before I can even figure out what day of the week it is! I have the desire for breakfast to be that meal that starts my day and gives me the energy that I need to be the best mommy for them, but after feeding two, sometime frantically hungry mouths, I'm reaching for the coffee pot! Well, those were the days! I have found the secret to a quick and very healthy breakfast that I can feel very good about. The secret is this vegie fritata that is baked in a cake pan, cut into squares and re-heated as the english muffin toasts. It's life changing I tell ya! Life changing. Ok. I may be just a little more excited than the rest of you, but I was really baffled by breakfast!

Ingredients:

1 container of liquid egg whites (or any egg white you may have on hand)

3 whole eggs (If you didn't want to use egg whites, you could use 6 or so eggs)

1/2 cup milk

Onion, Pepper, Tomato, spinach, broccoli, carrots, cauliflower (anything you have on hand)

1-2 tsp Salt

1/2-1 tsp Pepper (depending on your preferance)

Feta Cheese (really any choice of cheese and your desired amount)

100% whole wheat english muffins or thin bagel

Olive Oil

Oil a 9x13 pan. Whisk the eggs, milk, salt and pepper up until a very smooth combined consistency. Combine the vegies and toss with some additional salt and pepper. Vegies could be sauteed together if desired. Spread the vegies evenly in the pan and sprinkle with cheese. Pour egg mixture over the vegies. Making sure they are all covered. Bake at 350 degrees for 12-15 minutes or until the frittata is solid and not still eggy in the very middle. Cool then cut into 12 squares. Store in refigerator for up to a week. I use a toaster oven to re-heat.