Sunday, March 9, 2014

Roasted Pepper, Kale and Goat Cheese Frittata

I've hosted two brunches now and served a variation on this fritatta.  It has been a good go-to and it is healthy enough that you can add something sweet to your brunch menu without feeling bad.  This frittata also goes particularly well with mimosas.

It feels good to be blogging again.  I know that 2014 has been a little bit spotty on the blog front, but hopefully things have calmed down enough that I can start cooking new recipes.  In January and February, my diet was pretty boring as I was trying to stay with my carb cycling plan.  It worked and I ended up losing about 10 pounds through the combination of the Vemma Bode program, carb cycling, and my triathlon training.  Now that I am in full training mode, I've adjusted my carb cycling a bit (though still need to keep tweaking it) and I've just been focused on getting enough fuel for my workouts.  But, I am finally into my routine, so there should be more time (and energy) for me to cook up some new dishes!  And of course, I will continue to experiment with low-carb meals -- not just for my own sake, but also for my group that has been following the Bode plan too.  We have had so much fun and everyone has had such amazing transformations since the start of the year.  People have dropped 10, 15, even 20 pounds just by making some simple changes to the way they eat and by ensuring that they are getting some exercise.  I'm so proud of everyone!  And I get to see many of my challenge group next week on our family cruise! My mom even bought her first bikini in years!

Anyways, back to the frittata.  When a dish is this full of flavor and also packed with nutrients and protein, healthy eating is a breeze.  The trick really is to make your meals exciting - colorful and flavorful.

Roasted Pepper, Kale and Goat Cheese Frittata

1 red bell pepper, diced
1/2 yellow bell pepper, diced
3 teaspoons olive oil
2 cups kale
1 clove garlic
1/2 cup cherry tomatoes
1/4 cup goat cheese
5 eggs
1/4 cup skim milk
Sea salt and freshly ground pepper
1 teaspoon chili powder

Preheat the oven to 375F.

Cut the peppers into 1/2 inch pieces, then toss with 2 teaspoons of olive oil and sea salt.  Spread the peppers out on a baking sheet and roast in the oven for 15-20 minutes.

While the peppers roast, sautee kale in remaining olive oil with minced garlic until the kale is slightly wilted.

Vigorously whisk together eggs, milk, sea salt, pepper, and chili powder.  Stir in the kale, peppers, and cherry tomatoes.  Pour the egg and vegetable mixture into a casserole dish.  Top with chunks of goat cheese.

Bake the frittata for 35-40 minutes or until the center is firm and doesn't jiggle.  

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