Wednesday, February 5, 2014

Spinach, Feta, and Egg Frittata

Before I get to today's recipe I just need to take a moment and express how much I absolutely love the phases of determination that I go through.  I just wish that I could pin down exactly why I'm so motivated at certain times, and not at others.  So far this month, I've been doing really well and sticking to all the challenges that I set for myself.

At the start of the new year, I created some goals and told you that they'd most likely change a little on a monthly basis; which they have.  I still plan to stick to the ones that I originally came up with back in January, but this month I've also decided to add a little more to my workout and eating calendar.  And when I say I added a little more, that's in addition to the calendar that I posted at the end of last month.  I'm definitely seeing changes too, especially in my inches.  It always amazes me the difference that a few pounds can make.

So here are my additions.....This month, I once again decided to take part in the "No junk food challenge".  I've done this challenge once in the past and absolutely loved how I felt after it was over.  The challenge basically just outlines specific foods that you are not allowed to consume for 21 days, but seeing that February is a short month, I'm going for 28.

Honestly though, I don't find this to be too difficult of a challenge, or at least not for me; mostly because I don't really eat what's on the list anyway, except for peanut butter.  I LOVE peanut butter!  And Chips.  Not potato chips, but I have to admit that I love those mutli-grain scoops, so I'm making them count in place of regular chips.  This is going to take a lot of will power, because we always have 2 bags in our pantry due to Jeff loving them too.  So far so good.  Overall though, I think this is a great challenge because it holds me accountable, which is why I decided to do it again.

In addition to the food challenge, I've also added a 30 day beach body challenge to my normal workout routine.  It's nothing that's incredibly time consuming, just 2 workout activities a day, that are high reps.  For example, today's 2 activities were 100 knee highs and 75 Russian twists.  That's much better than the other day though, when I had to do 50 burpees and 50 drop down crunches, or leg lifts.  Anyone who has ever done a burpee feels my pain and knows exactly how much they suck.

Ok, enough rambling for now; let's move on to today's recipe.

I've kind of been eating a lot of eggs lately, well eggs and chicken, mostly for the additional protein that they add to my diet.  Whenever I go to the store I have to laugh at myself, and wonder what the cashier must think.  This is mostly because I always have at least 4 cartons of 18 eggs, if not more, in my basket whenever I go to check out.  With all these eggs I'm buying, I'm always trying to think of new or different things to make with them.  This time I decided to make a frittata.  I've actually heard of them numerous times before now, but never attempted to make one.  It was much easier than I thought it would be and quick too.  The thing I like best is the idea that not only is it a healthy and high protein meal, but there are also so many different ingredients that you could add and subtract.  Even the leftovers are delicious!  I even went out to the store and bought some bell peppers today, so that I could make another one for later this week.

Spinach, Feta, and Egg Frittata

2 whole eggs
8 large egg whites
2 ½ links of Al Fresco Country Style Chicken Sausage (cooked and broken into pieces)
Dash of garlic powder (optional)
Dash of cayenne red pepper (optional)
1 tsp. olive oil
3-4 TBSP. red onion, chopped
2 cups fresh baby spinach, chopped (measure before chopping)
2 oz. crumbled feta cheese
¼ cup parmesan cheese, grated
Salt and pepper

In a large bowl, whisk together the eggs and egg whites.  Add in the garlic powder, cayenne pepper, baby spinach, chicken sausage, feta, parmesan cheese, salt and pepper.  Mix together until combined.

In a medium size skillet, set over a medium heat, add the olive oil.  Allow the skillet to heat for about a minute and then add in the chopped onion.  Cook the onion until soft, about 3-4 minutes.  When done, add the onion to the egg mixture.

Spray the skillet with a little non-stick cooking spray and pour the egg mixture into the prepared skillet.  Allow the egg mixture to cook for around 5 minutes.  Here’s where it gets a little tricky….Hold a plate directly over the pan, so that it’s touching it, and flip the frittata onto the plate.  After that, slide the frittata back into the pan, so that the other side can cook.  This side might not take as long to cook, so just keep an eye on it.  Serve immediately.

Inspired by and adapted from Skinny Taste


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