Workout: SRFD WOD
5 Rounds of:
5 Hang Squat Cleans, 135lbs.
Recipe: “Paleo Skillet Frittata“, CFSCC Eat This
Yep… we had breakfast for dinner! …AND packed in a lot of leftovers for the week. I got this recipe from our friends at NorCal Strength & Conditioning. It was delicious!
1 lb. Italian sausage
1 package sliced mushrooms
10 oz. frozen spinach, thaw before cooking
1/2 yellow onion, diced
1 red bell pepper, diced
sea salt (optional) & fresh ground pepper
This was prepared in a 12 inch cast iron skillet. Preheat oven to 400 degrees.
In skillet (cast iron OR oven safe) over medium, heat cook Italian sausage until crumbly. Remove from pan. Add onions, mushrooms, bell pepper and saute in sausage drippings. Add spinach to pan. Cook thoroughly for about 8 minutes. Add sausage back to pan, and mix well over medium-low heat. While that’s cooking, in a separate bowl, whisk eggs, and season with salt and pepper. Pour egg mixture into skillet, DO NOT MIX, and cook for about 10 minutes.
Then place skillet in oven for another 6-10 minutes to lightly brown top of the frittata. Remove from oven and let cool slightly. Carefully cut into 8 slices.
We enjoyed the frittata with a side of fruit salad (strawberries, blueberries, and raspberries).
You can wrap up the leftover slices, and freeze them for snacks and lunches!
Hope you enjoy! 🙂