Second Breakfast.

Happy Tuesday y’all!
Can you believe that we are almost into July? Hell, the 4th is literally right around the corner. All I can think about are hot summer nights, firework displays, neighborhood parades, and kids riding around on their bikes decked out in red, white, and blue streamers with matching toy windmills hanging off the handlebars. I was one of those kids. I still get chills watching The Sandlot, where the boys play a night game on the 4th of July underneath the sky filled with fireworks. I totally wanted to be Wendy Peffercorn, just with P.F. flyer’s and a Babe Ruth baseball card collection. So, being that the 4th of July is nearing, expect some ridiculous red, white, and blue themed dessert or a classic hamburger recipe from me in the next couple of days. 
Anyway, that fourth of July talk was just a tease. That is neither here nor there today. Today, it’s all about breakfast. I am already on my second breakfast right now. I have been up since 4:30 a.m. seeing as a little someone, a.k.a. the pup Bella, couldn’t wait another hour to eat. So, here I am with my morning coffee and a slice of this deliciousness…
a zucchini-spinach frittata

made with egg whites

pretty darn healthy for the most part…and absolutely delicious. 
Sprinkle with freshly grated Parmesan cheese for the perfect bite!
Weather you are on your first, second, or third breakfast, make it a good one!
Zucchini-Spinach Frittata (GF):
Ingredients:
8 egg whites 
1/2 c. fresh spinach
1 zucchini, sliced thin (I used a handheld mandolin to slice it up)
salt and pepper, to taste
1/2 c. freshly grated Parmesan cheese (optional)

Instructions:
1. Preheat the oven to 400 degrees F. Place a baking sheet in the oven while it is preheating.
2. Line an 8 in. spring form pan with parchment paper. Spray the parchment with cooking spray.
3. In a large mixing bowl, whisk together the eggs and spinach. Pour into the prepared pan.
4. Arrange the zucchini on top of the egg mixture. Press the zucchini lightly into the egg mixture, you will have some zucchini bake into the frittata, and a little left out on top after baking.
5. Season with salt and pepper, to taste.
6. Bake for 35-40 minutes or until the edges are slightly golden, and when you move the pan, the center of the dish does not jiggle.
7. Remove from the oven and immediately sprinkle the Parmesan over the top of the frittata. 
8. Allow the frittata to cool in the pan for about 10 minutes before removing and serving.
Makes 8 slices.
MANGIA!!!

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