Spinach Artichoke Ricotta Frittata
Preheat oven to 400 degrees.
In a small ovenproof sauté pan (6” works well), heat spinach with a small amount of olive oil on the stovetop until wilted.
Crack the eggs into a bowl and whisk until slightly frothy.
Add all remaining ingredients to the eggs and pour into the pan with the spinach.
Bake frittata for about 15 minutes until eggs are set and no longer jiggly in the center.
There are a few things we can control when it comes to what we eat. The number of calories consumed should be relative to how active you are. I’ve found that I often eat out of habit because it’s “time to eat” rather than because I’m actually hungry. Based on this realization, I’ve been trying to really pay attention to my body cues (particularly in the less active winter months), eat only if I’m hungry, and make what I eat count. High nutrient value foods, like vegetables, combined with protein will provide your body with the necessary nutrient base to help keep muscle mass stable. High-quality nutrition results in increased energy and when you feel energized, more activity comes naturally.
Jumpstart your metabolism for the day with a healthy protein and nutritionally dense breakfast. Instead of carbs providing your morning energy, this low carb spinach artichoke ricotta frittata provides energy from fats. This protein-packed breakfast with eggs and dairy support muscle maintenance and keep you feeling full longer. Pairing this frittata with a cup of fresh fruit will complete your meal and provide additional fiber.
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