With my back injury keeping me sidelined, I think it’s safe to say I’ve been pretty down. But when I get down, I’m not just a little blue. I’m 7 miles deep at the bottom of the ocean where no sunlight gets in and creepy, shapeless sea creatures haunt the depths. And no, I’m not dramatic at all. π
But thanks to the early spring we’re having here in Michigan, there’s hope! I definitely have some Seasonal Affective Disorder going on, and every year in the spring, I feel like a new woman. Even though I’m still not in shape to run, my pain has significantly diminished, and I’ve been able to get out with Roo to take lots of long walks the last few days.
Her new trick is to find the biggest stick she can and try to drag it along with us while we walk. I love my dog. π
I’ve also been going to spinning classes. While they’re not exactly running, they do let me get my sweat on which is really what I’ve been craving. Plus, I actually feel challenged in a way I haven’t felt with running in quite some time. Don’t get me wrong, I’d still rather run, but I’m definitely digging the spinning, too!
The other day, as I was planning out my weekly meals like a good little girl, I came across a frittata on Claire’s blog. I’ve seen fritattas pop up here and there around the blog world, but never tried one for myself, which is odd. Odd because eggs? Good. Veggies? Good. Bacon?Β Goooood.
Channeling my inner Joey here . . .
Custard? Good. Jam? Good. Meat? Gooooooood.
Anyway, 90s pop culture references aside, fritattas are goooood (had to, sorry). And the best best best part of them is that they’re pretty much the easiest thing on the planet to throw together. For reals. Just throw a bunch of chopped veggies in a pan to sautΓ©, throw in some bacon for good measure, then add your eggs and cheese and toss the whole thing in the oven. Done in under 15 minutes. Perfect for the lazy cook.
Vegetable Fritatta with Bacon & Cheddar
Serves 4 as a side or small breakfast or 2 for lunch/dinner
1 tsp. olive oil
1/4 cup onion, diced
1/4 cup red pepper, chopped
1 cup sliced mushrooms (I used cremini)
1 tsp. minced garlic
2 handfuls baby spinach
1/4 cup diced tomatoes (I used canned without the juice)
2 pieces turkey bacon, cooked and chopped
2 eggs + 2 egg whites, lightly beaten
1/4 cup shredded cheddar cheese
1/2 tsp. dried basil
S&P, to taste
Preheat your broiler to High.
Heat the olive oil in a small sautΓ© pan over medium heat. Saute the onion, red pepper, and mushrooms about 7-8 minutes, until the onion is translucent, and peppers and mushrooms have softened. Season with S&P.
Add the garlic and cook one more minute, then pile the spinach on top. Toss with tongs to wilt the spinach, about one minute.
While the spinach wilts, add the cheese to the beaten eggs and season with S&P and basil.
Add the tomatoes and bacon to the veggies and mix. Pour the egg mixture over the top and leave it alone! I learned this trick from Claire. π
As soon as the eggs set on the outside and start to pull away from the sides of the pan. Then, pop it under the broiler for 2-3 minutes until the fritatta is puffed up and golden.
Cut it into four slices and serve.
Calorie-wise, this is pretty low–235 calories for 2 pieces of the pie. But, it’s got almost 18 grams of protein, too, and it’s really filling, so you don’t feel like you’re eating something super light. I had half one night for dinner and the other half the next day for lunch. I was surprised at how well it re-heated, but it was really good! Win!
Are you a frittata fan?
Any good cardio suggestions that won’t jack my back? Loving spinning, but I’d like to have a few other options in my back pocket. The elliptical still gives me some pain . . .