As promised, I’m bringing you guys some great posts from some amazing friends and bloggers while I’m away on vacation. This post is brought to you by Kristen, a fellow instructor and trainer that I met at Corpbasics. Kristen also writes a healthy living blog of her own to share her passion and philosophy on fitness. Thanks, Kristen, for writing a guest blog in my absence!
Breakfast for Dinner Anyone?
Hello Fitness and Feta readers! I’m Kristen from Be Fit With Kristen. I’m here as a guest to share one of my all time favorite frittata recipes. Frittatas are an excellent dinner choice when you need to whip something up quick after a long day of work.
Before I go any further, let me tell you a little bit about myself. I’m passionate about healthy living, making smart choices and taking life one day at a time. I am a personal trainer and fitness instructor by day and blogger by night. My mission is to inspire you to be fit, eat healthy, and love life. I believe that fitness is not about a look, it’s about a feeling. Don’t you agree?
Now back to the recipe…
It’s no secret that I love breakfast for dinner. I have quite a few egg recipes in my rotation. A girl needs some variety…
This is a light dish with just enough protein to keep you satisfied for the evening. Throw in a few veggies, add a slice of whole wheat toast or perhaps some fruit salad and BAM (just couldn’t resist that one) you’ve got yourself a healthy, low-calorie meal in minutes.
I used tomato, spinach, and feta in this recipe. You can use just about any vegetable you have on hand. That’s what makes this recipe so great. It is extremely versatile, just about everything is fair game. So experiment a little; use your best judgment.
Here are a few other things to consider:
- If you use onions or other chopped veggies, sauté them for a few minutes first. Veggies take longer to cook than eggs.
- Frittatas make great leftovers. I like them cold. I also like a crust-less quiche cold.
- If eggs don’t do it for ya then perhaps some of the recipes in my Healthy Dinner Series will. PS: There’s one in there posted by Athena so check it out…
Spinach and Tomato Frittata with Crumbled Feta
Makes 2 servings
- 4 eggs
- 1 cup of baby spinach, stems removed
- 1/2 cup tomatoes, chopped
- 2 tbsp feta cheese
- A small handful of fresh herbs such as parsley or chives, chopped
- Salt and pepper to taste
- Beat eggs and season with salt and pepper.
- Lightly spray an oven safe skillet with cooking spray.
- Add the spinach and chopped tomato to the pan.
- Pour eggs over the vegetables and sprinkle feta cheese and fresh herbs on top.
- Cook until the eggs set, about 2 minutes.
- Place skillet under broiler and cook until lightly browned, about 2-3 minutes.
What are your favorite “breakfast for dinner” meals?
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