I made a breakfast...thing!

I was somewhere between wanting to make something fun and elaborate for breakfast and OHMYGODIHOPBRINGMEFOODNOW!!! this morning which led to long angsty stares into my refrigerator, whimpering and cursing the gods. Eventually I just said screw it we've got eggs, I'll make something up. And thus, the stove-top spinach frittata was born.

I sauted the onion with the olive oil then added frozen spinach and a little water, covered, stirring occasionally. 
When the spinach was cooked through I added salt and pepper to taste, then the capers, nutritional yeast and spices.

The mixture took on a paste like consistency and I spread it evenly along the bottom of the pan before pouring the egg whites on top. 

 covered again to cook through. When the top looked mostly done I flipped to make sure the eggs were thoroughly cooked. The flipping may or may not have been necessary if I had more patience.






Ingredients

	1 cup(s) egg white(s)
	1 cup(s) chopped frozen spinach
	2 Tbsp capers, with liquid
	1 medium uncooked red onion(s)
	1 tsp granulated garlic
	1/4 tsp ground coriander
	1/4 tsp ground turmeric
	1 tsp table salt, to taste
	1 tsp black pepper, to taste
	1 Tbsp olive oil
	2 tbsp Bragg Premium nutritional yeast seasoning   The recipe serves 4 and is 2 WW Points Plus per serving. Logistically this probably would have made more sense as a traditional frittata but I was hungry and not thinking logistically so much as GIMMEFOODNOOOOOOOOOOW!!!