With Spring fast approaching it is only a matter of time until we can open up the windows and doors of our houses and let the fresh summer breeze blow through. With flowers in bloom and the sun shining, there is nothing more enjoyable than sitting out on the patio for a delicious brunch. But because we still want to keep our summer six pack, we need to stay away from the toast and greasy bacon breakfasts and rather try to find something healthy. Well, do I have the ideal brunch meal for you….a healthy high-protein, low-carb summertime frittata that is going to make your mouth water.



Who says that eating to feed your muscles and to keep the fat at bay has to be bland? Cause in my kitchen, healthy eating is never dull and boring!







INGREDIENTS:


  • 2 tbsp Coconut oil
  • 1 red pepper – chopped
  • 1 green pepper – chopped
  • ¼ yellow onion – chopped
  • ¼ cup sundried tomato
  • 10 egg whites
  • ½ cup feta cheese – crumbled
  • 2 cups fresh baby spinach
  • Sea Salt
  • Pepper

DIRECTIONS:


Preheat your over to 180 degrees celcius.
Place a skillet on the stove over a low to medium heat and coat with non-stick spray.
Add the coconut oil to the skillet.
Add the onions and peppers to the skillet and sauté until the onion becomes translucent.
Now add the egg whites and sundried tomatoes to the skillet and cook for roughly 3 minutes.
Sprinkle the top of the frittata with the spinach and crumbled feta.
Place the skillet in the oven and bake for 6-8 minutes.
Remove the skillet from the oven and allow to cool for 5-10 minutes.
Loosen the edges of the frittata with a rubber spatula.
Invert the frittata onto a plate and enjoy!

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