Like eggs? Load ’em up with veggies, meat, potatoes and pile on the cheese!
This frittata recipe is a phenomenal way to large batch prep your eggs and they’re also super easy to load up with veggies, meat and potatoes. This dish is baked so once you’re done prepping, just toss it in the oven, slice and serve. Here’s what you need for this frittata recipe:
6 whole eggs, 6 egg whites
2 cups of spinach
1 cups of sliced peppers
2 cups of diced potatoes
1 cups of diced onions
6 strips of bacon (cooked and chopped)
1 cup of reduced fat shredded cheddar cheese
1) Spray a large sauce pan with olive oil cooking oil spray and heat on a medium flame.
2) Add spinach, peppers, potatoes, onions, and bacon. Cook for 2-3 minutes or until the spinach is wilted and the onions are golden.
3) Add egg mixture and cook for 3-5 minutes.
4) Top with cheese and bacon, then place in the oven and broil for 4-5 minutes or until thoroughly cooked.
Nutrition Info Per Serving
Protein: 19 g
Carbohydrates: 13 g
Fat: 9 g
This frittata recipe is a great to make, slice, and store in either your fridge or freezer so you can have a quality meal on tap when you need it. It may take longer to prep a large batch like this instead of quickly making a few eggs, but you’ll save a lot of time in the long term.
Pancakes are hands down one of the most beloved breakfasts in America. It’s hard to say many bad things about pancakes but when you’re trying to find a way to have an incredible breakfast you shouldn’t have to choose between healthy and delicious. That’s why I reached out to my friends at Kodiak Cakes after I saw them earn two offers on Shark Tank. They make a variety of healthful pancake mixes and when I saw they have a high protein whole wheat pancake mix I had to try it. Eventually we worked out a deal where I would get to GIVE AWAY a whole case (6 boxes) of this awesome mix for free to one of my followers on my Instagram and I got a case myself to try. I still make these pancakes at least once a week now and I want to share the recipe and nutrition info with you.
My Power Cakes Recipe
1/2 cup pancake mix
1/4 cup to 1/2 cup of water
2 egg whites
1 tbsp. vanilla extract
1 tsp. cinnamon
Pour 1/2 cup pancake mix into a measuring cup
Add 1/4 to 1/2 cup of water depending on desired consistency and stir
Add 2 liquid egg whites and stir
Add 1 tbsp. vanilla extract to the batter and stir
Add 1 tsp. ground cinnamon to the batter and stir
Heat on an oil coated skillet on medium-high until both sides are golden brown
Nutrition Info Protein: 24 g
Carbohydrates: 30 g
Fat: 2 g
Total Calories = 234
With 2 whole scrambled eggs and 1/4 cup lite syrup
Protein: 36 g
Carbohydrates: 44 g
Fat: 12 g
Total Calories = 428 calories
This pales in comparison to traditional pancake mixes which offer higher carbohydrates with little protein that leave you unsatisfied and generally consuming much more than the serving size. Assuming you only have 1 serving of regular pancake mix, here’s what your nutrition breakdown looks like before you drown them in syrup.
Protein: 1 g
Carbohydrates: 40 g
Fat: 1 g
With my Power Cakes mix I not only get a more satisfying, balanced meal that I can portion perfectly, but my carbohydrates are also coming from a more wholesome source (whole grain vs. refined flour). In addition to my large protein serving, I’m also getting 5 grams of fiber to keep me fuller longer.
Check them out at kodiakcakes.com and see if you can find them at a store near you.