Summer Frittata

One of the most common requests I get from my young athletes and families is around good breakfast and snack ideas that are fueling and nutritious.  “What is something that can be quickly heated up before walking out the door?  What can I put in my gym bag or backpack to eat on my way from practice to class?  What is a good protein food I can include in my recovery meal or snack???”

Well, I’m excited to say that this recipe is an answer to all of these questions!  The beginnings of this recipe started when I was looking for a savory egg dish recipe for a brunch I was hosting.  I made it then and have recreated it three more times since, making little switches and swaps here and there until finally landing on this final recipe that I’m sharing with you today.  I love this dish and so do my family and friends (thank you to those who have eaten this all four times!).  It is super simple to throw together, incorporates a couple of veggies and you can store leftovers in the fridge to pull out and enjoy throughout the week!

If you’re looking for an easy vegetarian egg dish, this is for you!  It’s delicious the first time out of the oven but just as good on day 2, 3 and 4!  I hope this answers some of your “what am I going to do for breakfast this week?” needs!

Happy Fueling!

Taylor

Summer Frittata

Makes 9 to 12 squares

INGREDIENTS:

• 12 whole eggs

• 1/2 cup 1% milk

• 1/3 cup grated zucchini (about 1/4 of a large zucchini)

• 1/3 cup chopped jarred roasted red peppers

• At least 2 large springs of fresh thyme (I LOVE fresh thyme and think it only makes everything better so don’t worry if you do more than 2 springs. It’s gunna be great!)

• 1/2 cup of shredded mozzarella cheese

• 1/4 cup crumbled feta cheese

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 cup crumbled goat cheese

DIRECTIONS:

1. Preheat oven to 400 degrees Fahrenheit.

2. In a large bowl, whisk together the whole eggs, milk, zucchini, red peppers, thyme, mozzarella, feta, salt and pepper.

3. Line a 9x9 baking dish with parchment paper and pour the egg mixture into the lined dish.

4. Bake in the preheated oven for 30 to 40 minutes until the top puffs up and begins to brown.

5. Allow to cool a few minutes before cutting into squares.

6. Frittata can be enjoyed hot or at room temp!

Serve It Again!

Any leftover squares can be stored in an airtight container in the refrigerator for up to a week. You can reheat these and serve with fruit/toast/muffins/etc., add to two toasted english muffins for an easy breakfast sandwich, or eat cold out of the fridge!

Chili Lime Shrimp & Avocado Toast

So, it appears I have a recipe theme of “shrimp meals” going on this month as my last post was this super simple and delicious Grilled Pesto Garden Salad with Warm Balsamic Shrimp. Today I’m continuing on with the theme and sharing my Citrus Shrimp & Avocado Toast Recipe. I have had this one in my recipe binder for years now and it has a regular presence in our home. I don’t know how it has not made it's way to the blog until today! Needless to say, I’m really excited to share this one with you guys.

As you probably already know by now, I’m a big fan of simple meals with simple but tasty quality ingredients. I always ask myself, “How can I bring out the flavors of simple ingredients and pair them together for a memorable meal with family and friends?” I, personally, think this recipe is one that answers this question perfectly. It takes the classic avocado toast but adds a few more ingredients, including a little bit of protein, to help make it a more complete meal and a good option for you and your busy athletes!

The tomatoes can cook on the stove or you can broil them in the oven while you cook the shrimp and toast your bread (I typically broil them so it frees me up to work on the other components of the dish). Once that is complete, you just have to start building your toast! This dish has alllll the wonderful flavors going on with the layer of creamy savory avocado, juicy sweet and salty tomatoes, a pop of sweet yellow corn and those warm citrusy chili shrimp. I seriously do love this dish and it’s so easy for those hot southern summer nights when you want something cool but satisfying for dinner. Whatever your schedule may be, I hope you can enjoy this dish with me this summer!

Happy Fueling!

Taylor

CITRUS SHRIMP & AVOCADO TOAST

Makes 4 toasts

INGREDIENTS:

For the Shrimp:

• 2 tablespoons olive oil

• Zest of 1 lime

• Juice of 1 lime

• 2 teaspoons chili powder

• 1/2 pound peeled and deveined shrimp (you will have shrimp leftover for meals later that week. I typically do 4 to 5 shrimp per piece of toast). I get the smaller shrimp so more fit on each slice of toast :)

For the Toast:

• 4 slices of whole-wheat bread

• 1/2 cup mashed avocado (about 2 small avocados or 1 large avocado)

• 1/2 tablespoon lime juice

• 1 dry pint of cherry tomatoes

• 1 tablespoons olive oil

• 1/4 teaspoon salt

• 4 tablespoons frozen & thawed corn (equivalent to 1/4 cup)

• OPTIONAL - 1/2 cup crumbled feta cheese, served on the side and sprinkled over toast

DIRECTIONS:

1. To make the shrimp marinade, combine the ingredients for the shrimp in a small bowl and whisk well to combine.

2. Add the shrimp to a plastic sealable bag and then pour in the marinade.

3. Place plastic bag in the refrigerator and allow the shrimp to marinate for around an hour.

4. Set the oven to broil and line a small baking sheet with foil.

5. Add lime juice to the mashed avocado to flavor it and prevent it from browning while you prepare the rest of the dish.

6. In a medium bowl, combine the cherry tomatoes with the 1 tablespoons of olive oil and a pinch of salt.

7. Add the tomatoes to the baking sheet and allow to broil in the oven about 6 to 8 minutes.

8. While the tomatoes cook, heat a medium-sized skillet or grill pan over medium heat.

9. Add the marinated shrimp to the skillet and cook for about 1 1/2 to 2 minutes per side, until the shrimp are white throughout.

10. Remove the cooked tomatoes from the broiler and set aside.

11. Begin to toast your bread and remove the shrimp from the heat when done cooking.

12. Place your slices of toast on separate plates or a serving platter and assemble by adding to each slice:

    1. Mashed avocado

    2. Broiled tomatoes

    3. Sweet yellow corn (about 1 tablespoon per toast)

    4. 4 to 5 chili lime shrimp

13. Sprinkle slices with feta, if desired, and enjoy!

NOTE: We often serve our Toast with a simple spinach & mango salad sprinkled with toasted pumpkin seeds and drizzled with a homemade balsamic vinaigrette. Inspired by one of my other recipes found here!

I like serving this flavor-packed Toast with a simple spinach salad tossed with sweet cook mangos, crunchy toasted nutty pumpkin seeds and drizzles of a homemade balsamic vinaigrette.

NUTRITION NOTES:

The shrimp and whole grain bread provide PROTEIN

The roasted tomatoes are full of VITAMIN C and LYCOPENE. The vitamin C can help the body absorb any iron found in this dish (like in the whole grain bread or any in the shrimp)

The creamy avocado provides POTASSIUM, LUTEIN, and MONOUNSATURATED FATS. Beneficial for bone health, muscle contractions, good vision, brain health and helping fight inflammation!

MAKE IT AGAIN!

Use any extra ingredients as toppings on salads, mix-ins for eggs, or make another round of this delicious toast!