Frittatas are a quick and easy way to eat a nutritious meal for breakfast, lunch, or dinner. This version featuring spinach, mushrooms, and creamy feta cheese is super flavorful and can be ready in just 10 minutes.
A couple months ago, I tried making my first frittata (a.k.a. the crustless quiche) when I was looking for quick dinner ideas. Depending on what add-in ingredients you use, most frittatas are ready in 10 minutes or less. TEN minutes or less… from start to finish! I can’t even cook a frozen pizza that fast. After my first frittata success, I’ve been making them left and right with all kinds of yummy add-ins, so get ready to jump on the frittata train, ya’ll… you’re going to see a lot of them here from now on!
Aside from how fast you can whip up this recipe, it’s also a great way to get some healthy protein into your diet. Last week I got up the courage to do my first Body Pump class at the gym… and theeeen I didn’t walk or lift anything for the next 3 days. Oh man, I forgot how much it hurts to work those muscles again! 125 squats, curls, skull crushers, clean and press… Let’s just say that I wasn’t exactly excited to get out of bed the next morning. BUT after the soreness subsided, I remembered how good it felt to lift weights again, and I couldn’t wait to go again this week.
I noticed that when I get home from class, I am absolutely STARVING from all the calories I burned, and that little cup of yogurt I was eating for breakfast just isn’t going to cut it anymore. So now on Body Pump mornings, I’ll get up and make a frittata for breakfast to make sure I’m getting plenty of protein before my workout. I like using Silk® Soymilk in my eggs, which is also a good source of protein. 8 grams of plant-powered protein per serving, to be exact!
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