We've all heard of "breakfast in bed" but less frequently we hear of "lunch in bed" or "dinner in bed" unless, of course, you're under the weather and bed is really the only place you're eating meals, if you're eating much of anything.

Yet, we romanticize breakfast to be the one meal worthy of being enjoyed from underneath a fluffy down comforter, wearing your pj's, maybe huddled next to your special someone as you nibble on an omelet or jam-slathered toast.

I'm consistently divided in how I like to spend my weekend mornings. Part of me wants to be "up and at 'em" at the gym and pushing my errands out of the way so I can enjoy the rest of the weekend. The other part of me wants to stay in bed as long as possible, brew fresh coffee and eat some type of indulgent breakfast that I don't eat during the week when I'm on the run in the morning or at my desk – like scrambled eggs and toast, or cereal and milk with sliced fruit. I suppose hypothetically there are ways to take these breakfast options to-go, but somehow slicing strawberries over the sink in the kitchen in my office each morning doesn't seem like an efficient use of billable hours.

So, I save the breakfasts that require heavy lifting for weekend days. Sometimes, I'll bake something tasty that I know wouldn't be as satiating for a morning full of meetings and conference calls. But other times, I like to experiment and see what I can throw together based on the contents of my fridge. On a recent weekend morning, it was eggs.

Spinach & Artichoke Fritatta

Ingredients:

1 Tbsp. olive oil

1 small onion, sliced

4 eggs, beaten

4 egg whites, beaten

1/2 cup canned or jarred artichoke hearts, chopped

1 cup fresh baby spinach leaves, washed and stems trimmed

1/4 cup freshly grated parmesan cheese

Salt & Pepper, to taste

Directions:

1. Preheat oven to 350F. In a small skillet, heat 1 Tbsp. olive oil over medium-high heat. Sautee onions until they've started to caramelize into a deep, golden-brown color. Once they'e achieved desired doneness, remove from heat and set aside.

2. In a separate bowl, combine eggs and egg whites. Beat lightly until eggs are fully combined. Stir spinach, artichoke hearts, onions and half of the cheese into the egg mixture until all ingredients are blended.

3. Pour egg mixture into a 10" cast iron skillet coated with olive oil or PAM spray (I used PAM spray to cut down on the oil and keep the recipe a little bit lighter).

4. Place skillet on stovetop over medium high heat and cook until the bottom of the fritatta has set but the top is still jiggly. Top with remaining parmesan cheese. Place in oven, and bake for about 20-25 minute or until fritatta is set and begins to brown.

Serves 4 (If you're especially hungry, it can serve 2!)

This is great served with a mixed green salad and herb-roasted potatoes. This is a delicious breakfast or brunch but if you're lucky enough to have leftovers, there's no reason why it couldn't stand in as dinner, too.

What are your favorite fillings for a fritatta?