Light Spinach Frittata With Tomato Salsa

If you have been following my health journey on various posts throughout my blog you will know that I have been having a lot of complications with my health. Now that my amazing doctor has helped me in resolving these issues, we can now tackle my non-working thyroid with medication along with The South Beach Diet. My doctor is not really a diet kind of doctor but swears by the South Beach lifestyle if you want to shed some pounds and have optimum health. I actually am familiar with this method having tried it before and my body really responded nicely to it and I looked and felt better then I ever have! You can eat lots (often times I cannot even eat everything in the daily meal plan) I will miss STG pizza  dearly but there will be plenty of time to occasionally indulge later. I need to stick to the plan and remain focused. Two days in so far and am already feeling great! I start my thyroid medication June 1 and with all of these things plus my vigorous workouts that I love, I should start finally seeing some results of where I want to be! Let me first say I celebrate ALL shapes and sizes as long as you are healthy but for me, I really want to be my old size 4 again but this is just a personal thing for me. So today's breakfast was sooooo delicious and simple I wanted to share it with you!

 

Frittata Ingredients:

1 tablespoon extra-virgin olive oil

1 small white onion

2 cloves garlic

2 nice handfuls of fresh spinach

2 large eggs

3 egg whites

1/3 cup fat-free evaporated milk

1/2 cup shredded reduced fat mozzarella cheese

Salsa Ingredients:

4 plum tomatoes, seeded and chopped

2 scallions, minced

2 tablespoons minced fresh cilantro

1 tablespoon fresh lime juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

To make the Frittata: Preheat oven to 350 F. Heat the oil in a 10" skillet over medium heat and add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5-7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven, until the eggs are set and the cheese has melted, 5-10 minutes.

To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, lime juice, salt, and pepper. Serve fresh, at room temp, over the frittata. 

Only 369 calories and soooooo filling and simple!

Lin loved it ! We had a nice vegetable juice too and black coffee !! Energy is through the roof! I do not think we realize how much carbs and sugar we eat and how they are just killing us slowly! It's also nice that we are both embracing the plan! 

Operation size 4 Sam coming your way!! I mean look at this! Not too shabby if I do say so myself!

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Xo

Sam