It was a beautiful Minnesota morning, one where the sun was out, the sky was clear and the humidity was low.  This was not a normal morning in Minnesota for August.

So what better way to start if off with a little boot camp with the neighborhood ladies!  My girlfriend Denise and I have been teaching boot camps this summer and then heading back to my house for a homemade latte (that is a whole other blog for my favorite kitchen tools), but today I came home and needed a little extra protein to give me energy for the rest of the day so I decided to make a frittata with a little help from my produce drawer.

Brussel Sprouts.  Yes, this has been the year of brussels sprouts for me.  As a kid you could never have paid me to eat those green mushy things that came out of my mother’s pressure cooker, but the tides have turned and I have used them in many of my last minute dishes.

So this morning after watching these wonderful women workout, I whipped up a brussels sprout and spinach fritatta…italian style.

Fritattas are a great meal for breakfast, lunch or dinner in my home.  I grab whatever veggies and/or left over grilled protein in my fridge and add some eggs/egg whites.

Start by spraying pan with olive oil on medium heat and add brussel sprouts to pan.  Saute until they start to brown.  Through in a cup of fresh spinach with the sprouts and sprinkle with garlic powder, crushed red pepper and some fresh basil.  If needed spray a little more olive oil on the veggies.

While the veggies are browning, whisk together 1 whole and 4 egg whites with a splash of milk and some black pepper.  Add eggs to veggies and turn heat up to medium-high.  Let the eggs cook until the center starts to bubble.

Sprinkle on some fresh parmesan cheese and throw under the broiler until the cheese starts to get bubbly and brown.

Run a spatula around the edges of the fritata and slide it onto a plate.  Pour yourself a cup of Joe and enjoy!