Thanksgiving is now over, but there are still several weeks of holiday parties left in this winter season. With numerous celebrations underway or looming in the near future, it’s almost overwhelming. We both love food, and we enjoy cooking for ourselves and friends, but sometimes–just sometimes–you have to take a break and try to bring your body down from the sugar highs (and lows). Plus, if we must admit, we’ve both stored a few extra pounds from all of the sugar, flour and butter that goes into the winter time baked goods. There’s no time like today to keep your jeans from going up one size before the New Year, so let’s see what we can do.
High protein meals will definitely provide your body with filling fuel for the day. This egg white frittata is a great for a midweek breakfast, but even better if you wait for a lazy weekend. The eggs do need to bake a bit, you know. It’s nice to bite into a fluffy slice and taste the bright green of the arugula and scallion with each forkful. A frittata is the perfect lazy man’s dish because you can put anything into it. Roasted red peppers or caramelized onions would be nice in this one. Perhaps even a nice cheese of your choosing. This is the ‘I need my protein with not too much fat, so I can justify eating Grandma’s macaroni and cheese tomorrow’ breakfast. Not to mention, our respective personal trainers and workout buddies will be impressed with our temporary restraint. We don’t have to tell them about the cookie dough in the freezer or the caramel bubbling away on the stove. That will be our little secret.
Do you have any tips for eating healthy during the holidays?
Arugula and Scallion Frittata – Serves 4
12 egg whites
4 tablespoons low fat sour cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups arugula
1 bunch scallions, finely chopped
1 tablespoon olive oil
1. Preheat the oven to 400 degrees.
2. Whisk the egg whites, sour cream, salt and pepper together in a medium bowl. Fold in the arugula and scallions.
3. Heat the olive oil in a small, *oven-safe frying pan (this one was 8″ in diameter) and swirl around to coat the bottom and the sides. Pour in the eggs and cook until they begin to firm up on the edges, approximately 3-5 minutes.
4. Slide the pan into the oven and bake for 20-25 minutes or until the middle of the eggs have set. Remove from the oven and either slice. (It’s nice topped with chopped tomatoes or spicy salsa.)
*If you doubt that your pan is oven safe, cover the handle with aluminum foil–shiny side out. No need to worry about a melted handle! Just don’t forget to remove the pan with a hot pad.
Click HERE for the printable recipe.