Finals week of a Fall semester is brilliantly paired up with holiday eating and the first initial onslaught of winter, so things here have been rough and are now critical. In the last month I've been to the gym 3 times and in the last 48 hours I've eaten more cheese than any human being should. I couldn't even go to bed right away last night because I was in cheese shock. I just sat staring at a mirror, feeling my body sweat in places it doesn't normally.
I woke up this morning and knew I needed to eat something healthy, but was craving my go-to breakfast: egg tacos (an egg, couple of tortillas, salsa). The meal is too simple to be especially nutritious, so I talked myself into making frittatas. The following recipe makes 5 mini frittatas and, as usual, was made off the cuff and is meant to be retooled.
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Preheat your oven to 350 and begin by dicing up your veggies. I had red and yellow peppers, white onion, broccoli and spinach in the fridge today. Mix them in a bowl as you would a salad and set aside. Next, grab 2 small tortillas and slice them into 4 triangles, like a pizza. I prefer white corn tortillas, but I'm sure flour would be good, too. Spray the cups of the muffin pan you'll be using and then line them with the slices of tortilla, then add your diced veggies. Next, crack your eggs into a bowl. For 5 muffin-sized frittatas I used 3 eggs, but 4 might have been better, and I think you can stretch 5 eggs into 8 frittatas. Usually I will add a tablespoon or two of cottage cheese to my eggs to make them cheesy and creamy, but I skipped it today due to my recent dairy overload. Beat the eggs until blended, then pour over the veggies and tortillas taking special care not to overfill the cups. In the interest of jazzing things up, I poured some Cholula into the cups and also sprinkled a little chipotle powder on top. Bake for 20-22 minutes~ and serve with salsa and Greek yogurt. I also had baked sweet potatoes which I ate as a salad and the whole thing made for an amazing, filling meal that will hopefully keep me from succumbing to the cheese and beers and cookies and doughnuts that have become my regular meals lately.
I woke up this morning and knew I needed to eat something healthy, but was craving my go-to breakfast: egg tacos (an egg, couple of tortillas, salsa). The meal is too simple to be especially nutritious, so I talked myself into making frittatas. The following recipe makes 5 mini frittatas and, as usual, was made off the cuff and is meant to be retooled.
Preheat your oven to 350 and begin by dicing up your veggies. I had red and yellow peppers, white onion, broccoli and spinach in the fridge today. Mix them in a bowl as you would a salad and set aside. Next, grab 2 small tortillas and slice them into 4 triangles, like a pizza. I prefer white corn tortillas, but I'm sure flour would be good, too. Spray the cups of the muffin pan you'll be using and then line them with the slices of tortilla, then add your diced veggies. Next, crack your eggs into a bowl. For 5 muffin-sized frittatas I used 3 eggs, but 4 might have been better, and I think you can stretch 5 eggs into 8 frittatas. Usually I will add a tablespoon or two of cottage cheese to my eggs to make them cheesy and creamy, but I skipped it today due to my recent dairy overload. Beat the eggs until blended, then pour over the veggies and tortillas taking special care not to overfill the cups. In the interest of jazzing things up, I poured some Cholula into the cups and also sprinkled a little chipotle powder on top. Bake for 20-22 minutes~ and serve with salsa and Greek yogurt. I also had baked sweet potatoes which I ate as a salad and the whole thing made for an amazing, filling meal that will hopefully keep me from succumbing to the cheese and beers and cookies and doughnuts that have become my regular meals lately.