Hello Luv-lies,

Just a quick post this afternoon.  I posted this picture, on my Facebook Page,  of a very easy and super delicious,  Feta & Veggie Frittata breakfast. After a super intense work out this morning, I couldn’t wait to dig into this!

 One of (the many) reasons that I luv! luv! luv! Frittatas is that you can kinda dump all kinds of veggies right into the egg white base.  I luv to mix in tons of veggies!  I try to include veggies that have vibrant colors (like peppers, spinach, scallions).  The colors add a little ‘eye-candy’ kind of appeal to the look.  And the extra nutrition isn’t all that bad either.   I also play around with different herbs and spices (I’m veeeerry light-handed on the salt, though).  The aromatic scent of the combo of fresh veggies, cheese & spices in mouth watering!   This meal is one of my many ‘go to’ meals that is pleasing on the eye, delish on the palate, and sparing on my time.  All great reasons to put this in your recipe rotation!

My decision to write this post came at the request of TaVona Boggs  {click the link the follow TaVona’s Fitness Journey on Facebook} – a woman who I have the pleasure of sharing membership in the – Femme Fitale™ Fit Club.   Actually, she only requested the recipe.  I thought, ‘this might make a great post’.  So, at Your Request TaVona, below is the recipe {Thanks so much for your interest and feedback.  This is one of the beauties of social media – the ability to share good stuff with incredible like-minded people!}

RECIPE

INGREDIENTS:

4 Sprays cooking spray

6 large eggs   *I leave out the yolks.  Purely your option*

4 large eggs whites

1 Tbsp water

1/4 tsp table salt *optional.  This is where I substitute herbs*

1/4 tsp freshly ground black pepper  *I also use red pepper as well*

2 cups fresh baby leaf spinach – coarsely chopped  *add loads more veggies if you wish*

1 cup artichoke heart   *as an option you can use frozen or canned artichoke hearts* – cut in chunks

 1 cup crumbled feta cheese  *sub you fav!*

 1/2 cup chopped roasted fresh red peppers

1/2 cup sliced uncooked scallions

 1/4 cup low-fat cream cheese (room temperature)

PREP::

Preheat oven to 350 degrees.  Coat two 8-cup muffin pans with cooking spray

In a medium bowl – beat eggs, egg whites, water, salt/herbs and pepper until well blended

Stir in spinach, artichoke hearts, feta, roasted peppers, scallions, and cream cheese; mix well

Spoon approx. 1/4 cup egg mixture into each prepared muffin cup.  Bake until just set, about 18-22 minutes.  Cool in pans on a wire rack for at least 5 minutes.  Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift them out of pan.  Serve warm.

ENJOY!!!

Do you like this recipe?

Do tell….  and do send all of your friends to take a gander.