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If you’re striving to get more lean protein in your diet while keeping your meals nutrient-rich, this Frittata recipe if perfect for you. We call it green because it’s packed with green leafy veggies, including spinach, artichokes and asparagus—and each provides a host of incredible benefits, making it ideal for diets and weight management programs.
Eggs are an excellent source of lean protein, which is essential when you’re trying to lose weight—they’re also considered a complete protein, which means they contain all of the nine essential amino acids are bodies need to function optimally. The benefits of green leafy vegetables are equally incredible, making this the perfect meal for those trying to lose weight and feel great.
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6 large eggs
1 cup baby spinach
½ cup marinated artichokes, drained
½ cup asparagus, chopped
¼ cup scallions, diced
½ cup goat cheese, crumbled
3 shallots diced
4 gloves garlic, minced
2 tbsp chives, diced
Extra virgin olive oil
Himalayan sea salt to taste
Fresh ground pepper to taste
Saute the garlic, shallots and scallion in extra virgin olive oil in a skillet on medium heat. Season with Himalayan sea salt and fresh ground pepper (you will probably want to season with the Himalayan sea salt and pepper throughout the cooking process). After two minutes or so, stir in the spinach and saute. While the vegetables saute, whisk the eggs in a bowl. Add the chives and combine well. Once the spinach is wilted, add the egg mixture and cook on medium high. Add the artichoke hearts and asparagus and cook on medium low until the eggs start to set.
Preheat your oven to broil at 500 degrees.
Once the frittata is almost set, put the skillet in the oven for approximately five minutes. Let cool for a few minutes, garnish with crumbled goat cheese and serve.