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.
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.