I’ve been trying to come up with higher protein snacks to suit my pre and post workout nutrition needs.
The idea hit me this morning: Frittatas!
They’re quick, easy, full of nutrition, and stacked with protein and carbs deriving from fibrous vegetables!
I needed a pick-me-up after my workout today. I did a back/biceps workout with a 10 minute treadmill warmup. I posted my routine under the Fitness & Exercise section of my blog.
These hit the spot perfectly! They were light, nutrient dense, and full of natural protein for muscle repair.
Egg White Frittata
5 egg whites
1 cup lean ground chicken/turkey
1 cup spinach (shredded)
1/4th cup red onion (diced)
1/2 green pepper (diced)
2 celery stalks (chopped)
optional for seasoning: garlic, cayenne pepper, paprika, thyme. Basically anything you want! I didn’t add anything because I was too impatient to test out the recipe.
Preheat your oven to 350 degrees, spray a muffin tin with nonstick cooking oil.
Cook your meat on a pan until no longer pink. While it’s cooking, chop up all your vegetables.
Measure out your egg whites if using liquid egg whites, or else separate yolks from whites (you can definitely use the yolks if you want, they are a great source of protein, they just make me feel sick so I avoid them).
Combine everything in a bowl and mix well. Using 1/3 C measuring cup, scoop out mixture and place in muffin tins. Cook for 20 - 25 minutes.
I made 8 frittatas with this recipe, approx. 2 frittatas per serving.
Cal 98 Fat 2.6g Carbs 2.5g Sugar 0.5g Protein 14.4g