Fat and Cholesterol are not the Enemy

This post is to address client concerns about the amount of fat I recommend when it comes to eggs for breakfast. If you’re not allergic and you like them, I recommend an egg breakfast every day – and that’s whole eggs. They’re cheap, they can be adapted to many tastes and even textures, depending on how you cook them. For those of you who wake up two minutes before you have to be out the door, hard boiled eggs keep well for up to six days in my experience.
Eggs have everything you need to keep your blood sugar stable (helps you lose fat and stay in a good mood) in the morning.

This link sums it up pretty well.
http://stronglifts.com/cholesterol-saturated-fat-how-many-eggs-daily/

Favorite easy frittata recipe from allrecipes.com:

MINI FRITTATAS/EGG MUFFINS


Preheat oven to 375. This recipe makes 24 mini muffins or 12 larger ones. I use muffin cup liners (at any grocery store) for easy cleanup.

BASE:
8-10 large eggs, more if you’re using smaller eggs (my eggs are small because I get them right from the farmer)
½ cup milk or Greek yogurt (doesn’t separate when cooked like reg yogurt)

From here, you’re only constrained by your creativity. I’ve used finely chopped onions, chopped spinach and other greens, all different kinds of grated hard cheeses as well as ricotta. I did a Mexican-style recipe once with cumin cilantro and salsa. Broccoli works really well. Fresh herbs like parsley and chives go well too. It is best to sauté your herbs and veggies and let them cool down before incorporating them with the eggs, milk and cheese. Lightly beat the mixture with a fork.

Fill the cups almost to the top. Bake 8-12 minutes, depending on muffin size. The mixture should puff up in the middle. Don’t overcook them or they will be rubbery.