Hey friends!

I hope your day was as good as mine!  Today was my “off” day for marathon training and I must say, I’m definitely appreciating the lack of a run.  I treated myself out to a nice steak dinner with wine tonight (gotta get that iron in from the red meat 😉 ) but still felt like cooking.  Apparently, I just need to get some type of cooking or baking in for the day!

To make this recipe, I used some food that I had and also grabbed some food from the dining hall.  “Shopping” at the dining hall definitely makes life easier when you don’t have a car!

Anyways, here’s the recipe:

1/3 cup chopped green pepper
1/3 cup Cherub tomatoes (I love these!)
2/3 cup steamed broccoli
1 yolk
2 egg whites
2 TB skim milk
1.5 cheese sticks (I used Frigo Light Mozzarella)
Ground Pepper, to taste (I used a few dashes)
Garlic Powder, to taste (I used a few dashes)
Red Pepper Flakes, to taste (totally optional- but I love spice, so I used a few heavy dashes)

Preheat oven to 450F, and place pie dish inside to get warm.
While the oven heats up: steam the broccoli and cut up the green pepper, tomatoes, and cheese sticks.
Next, crack eggs and put the 1 egg yolk and 2 egg whites into bowl.
Whisk eggs, and add 2 TB of skim milk.
Pour egg mixture into pie dish and add vegetables, cheese and seasonings.
Bake for about 15 minutes, until sides are brown and top isn’t runny.

My first frittata!

After it’s out of the oven, run a fork around the edges so that the frittata isn’t stuck to the dish.
Then, grab a plate that’s about the same size as the pie dish, and flip it! (and cross your fingers that it doesn’t turn out like mine…)

Okay, okay…so it’s not the prettiest looking frittata. Give a girl a break 😉

Hope you enjoy this recipe!  After sampling it tonight, I am definitely looking forward to having it tomorrow after my four mile run 🙂

Study time for this girl- have a good night!