ALL FEMALE PERSONAL TRAINING TEAM IN EAST LONDON
and north Devon
and north Devon
Foodie Friday
Foodie Friday: Fancy a healthy, tasty brunch tomorrow? Why not try this punchy garlic mushroom, spinach and olive frittata. The eggs provide a hearty serving of protein and the spinach is rich in iron which plays a central role in the function of red-blood cells which help to transport oxygen round the body. What does this mean? Increased energy and vitality for your weekend workout!
Serves 4 as a light breakfast or 2 as a hearty brunch or lunch. Yummy hot or cold.
Ingredients: 8 eggs, beaten and seasoned with salt and pepper
8 mushrooms, sliced
2 cloves garlic, finely chopped or crushed
3 handfuls baby spinach (this sounds like a lot but it will wilt down to practically nothing)
10-15 olives, sliced (feel free to leave these off if you’re not an olive fan. You can add feta, herbs or fried onions if you fancy a different topping)
Method: Fry the mushrooms and garlic in olive oil over a low-medium heat until soft (about 5 mins) making sure the garlic doesn’t burn
Add the spinach and allow to wilt
Add the beaten egg mixture and turn up the heat to medium.
Leave on heat for 3-5 minutes depending how brown you like your frittata
Sprinkle olives on top and place under a hot grill for 2 minutes until the egg is starting to brown slightly
Enjoy!
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