During the work week, 2-3 times a week, the Huz and I head to the gym at o’dark thirty so hit the weight room. The workouts (New Rules of Lifting for Women) are getting a bit longer – they are a smidge over an hour a pop when we bust ass to get through it. In order to accommodate this, I’ve taken to preparing breakfasts in advance. Last week, it was a huge batch of steel cut oats. This week, it’s frittata.
This actually works really well for post-lifting sessions – it means I don’t have to choke down a protein shake.
Chicken and Vegetable Frittata
- 1 cup chopped onion
1 zucchini, chopped
4 mushrooms, chopped
1 clove garlic, minced
4 asparagus spears, chopped
1 cooked chicken breast, chopped
1 cup chopped spinach
1/2 tsp dried thyme
salt and pepper to taste
1/2 cup liquid egg whites
In a 10" oven-safe skillet, sauté vegetables until tender. Pour scrambled eggs and egg whites over. Place lid on pan. Cook until edges of egg start to lift off of the pan.
Remove lid and bake at 350* until firm.
Serving size: 1/4th of pan.
Number of Servings: 4
I love my eggs and this is pretty much the perfect breakfast in my eyes – full of protein, veggies, and flavor! And it’s great as leftovers! (Doused in hot sauce, naturally!)