Recipe of the Week

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Today there will be a recipe  from Neghar Fonooni, reposted on my blog. She is a great author and fitness coach, that you can check out her website here. As I have been learning, nothing is really new in the fitness industry, just reguritated. There are very little “new” exercises, people have been working out and doing crazy things since the stone age! Check out my previous post about the history of Physical Fitness. The same is true with nutrition; nothing really that new. Our physiology is the same as it was thousands of years ago, but we still need the same basic nutrients. However, food availablity and manufacturing processes have changed. Here is a great breakfast recipe that is really good anytime….

Takeout Tuesday: Fast Frittata

I love eggs.

In fact, there are few things I enjoy eating more than an egg dish, any time of day. An egg is like an empty canvas, offering creativity and countless options. Although cooking eggs correctly is somewhat of an art form and there is a reasonable amount of technique involved, the cooking process is usually quick and painless.

This being a Takeout Tuesday recipe, the following egg dish is offered as a faster alternative to one of my absolute favorite egg variations: frittata. Cooking the fast frittata is very similar to making an omelet, except the eggs go in after the fillings and the mixture is not flipped. This version is nowhere near as fluffy and decadent as a real frittata as it takes just a few minutes to cook, so please keep in mind that the dish will come out relatively flat. The reason this dish cooks so quickly is it’s thinness compared to a real frittata. If you’ve got some extra time (or really, just the ability to multitask) cook up some bacon or sausage to eat alongside the eggs.

Ingredients:

• 2-4 Eggs, beaten (I use Nature’s Promise cage free because it’s the best option at my local market.)
• Chopped veggies of choice (this time around was two mini sweet peppers, one yellow, one red, some red onion and baby spinach. I prefer the mini peppers as I can just use them as needed.)
• Shredded cheese (I had sharp cheddar and parmesan in the fridge. Cheese is of course not necessary to complete the dish, but I think it make everything better.)
• Salsa (the only store-bought kind I’ll use is the fresh-packed version which is just chopped tomatoes, onions, jalapenos and herbs.)

Directions:

• Spray a pan with olive oil spray or rub with coconut oil, turn to medium heat
• Saute veggies, tossing in the peppers first as they take longer to cook
• Once the veggies are mostly to the desires doneness, drop in a ton of spinach and let it wilt
• At this point I usually move the veggies over and add more oil to the pan so the eggs won’t stick
• Add the eggs, and cover the entire surface of the pan
• One the bottom has cooked some, break up the mixture in a few places, and let the uncooked egg take up the empty spots
• Once the eggs are mostly cooked, sprinkle cheese all over the top
• After the bottom is crisp, transfer to plate and top with salsa and spices if desired
• Eat bacon too if you really want your day to be awesome :).