Happy Monday, friends!
How was your weekend? It was my last official weekend of winter break, even though I’ve been teaching winter sessio, so it didn’t feel like quite as much as a break as usual. But, I’m ready to start by last semester of grad school–there are big changes coming soon as we figure out our next location and my new career!
I finished the first week of Barre3 All In yesterday and though I didn’t completely adhere to the meal plan (blame it on the Friday night pizza), I am already feeling stronger and more committed to my health.
Since I’ve been home for lunch the past few weeks, it’s been easy to make a quick and healthy lunch without much forethought, like with this frittata with mixed greens. Like I said, I am really trying to get more greens into every meal and so this typical frittata got green-efied with some mixed greens on top. Easy!
With four eggs and a fourth of a potato, this meal is definitely filling and satisfying for two–hope you enjoy!
Frittata with Mixed Greens
1/4 medium potato, thinly sliced
1 garlic clove, chopped
1/2 cup chopped kale
4 eggs, beaten
1 cup mixed greens
Pre-heat oven to 350 degrees.
Heat olive oil in small cast iron pan over medium heat.
Add potato and garlic and cook until softened, about 3-4 minutes.
Add kale and let wilt for another minute before pouring in eggs.
Let eggs set up for about 5 minutes and then transfer frittata to the oven. Bake for 10-15 minutes, until done.
While the frittata bakes, combine mixed greens, olive oil, balsamic vinegar, salt, and pepper in a bowl and mix well.
Remove frittata from oven, top with mixed greens, and enjoy!
Time: 25 minutes