Folks, if you check this blog regularly, you're going to notice that I mention Mark Sisson's blog, Mark's Daily Apple often. He has some very insightful tips on what he calls primal living. It's definitely worth checking out in the morning.

From Mark, here is an easy, tasty breakfast frittata. You'll notice that he mentions pre-chopped onions. Stay tuned later for how to streamline the time in your kitchen.

Spinach Frittata

An Italian breakfast dish, we’ll pull out the pasta and replace it
with a ton of hearty – and healthy – vegetables that will keep you
satiated through lunch! And, to make it more grab-and-go, we’ll be
making it in muffin pans!

Ingredients:
1 brick of chopped frozen spinach, thawed
1 tbsp olive oil
1 medium onion, chopped (or, if you pre-chopped, about 1 cup of onion)
1 large clove garlic, minced (about 1tbsp)
9 large eggs (and you’ll use the yolk too!)
2 tbsp milk
½ cup grated Parmesan cheese (use fresh grated cheese from your deli –
it’s more flavorful than the pre-packaged stuff in the pasta aisle.
Romano cheese is also good here.)
2 tbsp sun-dried tomatoes, coarsely chopped
Salt and pepper to taste
3 oz goat cheese

Method:
Preheat oven to 400°F. Drain spinach and set aside. In a mixing bowl,
whisk together eggs, milk and parmesan cheese. Once combined, add in
sun-dried tomatoes and salt and pepper. In a skillet, sauté onions in
olive oil on medium heat (about 2 minutes, or until translucent), add
minced garlic and sauté for one more minute. Add spinach. In a
pre-greased muffin pan, add spinach mixture to fill cups about
one-third to half-way. Pour egg mixture over the top. Sprinkle goat
cheese over the top of each “muffin” and put back in the oven for 10
minutes or until muffins appear puffy and golden. Remove from oven and
enjoy!