As you know I’m in the midst of doing The Body Confidence Program. Because it’s a high-protein diet that doesn’t allow dairy and greatly limits fruit, the biggest change to get used to has been at breakfast time.
To be honest, after 6 weeks I’m still struggling having to cook breakfast most mornings instead of throwing together my usual granola with yogurt and fruit, or grabbing overnight oats from the fridge. But, I have to admit, a cooked breakfast full of protein definitely keeps me going, without my tummy wanting a snack, right up to lunchtime.
One of my favourite breakfast options on the program is the spinach frittata. Surprisingly tasty for such few ingredients, after you’ve made it a couple of times it’s very quick and easy to make even first thing in the morning. Before starting the program I would have been tempted to throw in some bacon and possibly some cheese as well. Trust me; it doesn’t need any additions at all.
You can easily halve the recipe to make just one serving, but leftovers can be eaten cold or quickly heated up for another breakfast, an easy lunch or even a snack.
Prep time: 5 mins
Cook time: 10 mins
1 tbsp coconut oil
1/2 red onion, thinly sliced
60 ml almond milk
pink Himalayan salt and ground black pepper to taste
pinch of paprika (optional)
Preheat your grill to high.
In a medium ovenproof frying pan, melt the coconut oil over a medium heat.
Add the onion and cook until just starting to brown. Add the spinach and toss for a minute or two to wilt, then remove from the heat and set aside.
Beat the eggs in a bowl and whisk in the almond milk. Add salt, pepper and paprika (if using).
Put your pan back on the heat. Evenly spread the onion and spinach in the pan and gently pour in the eggs. Cook until you see the mixture start to set at the bottom of the pan with the top still quite runny. Immediately turn the heat off.
Place the frying pan under the grill for 2 to 3 minutes or until the frittata is golden and cooked through.
Serve either hot or cold.
What are your favourite breakfast dishes that keep you going till lunchtime?
Thanks Shadee xx
My frittatas are always a disaster but I shall give yours a try. Thanks for sharing, Chloe.
What goes wrong with them Chloe? They’re such a versatile and easy meal once you get the hang of them.
They tend to be a bit rubbery. I guess I need to practice more .
You’re maybe cooking it too much, especially while it’s on the heat. It just wants to set on the bottom while the top is still runny and then it’s finished off under the grill x
Thank you 😊.