Post Workout Breakfast : Frittata with Asparagus, Tomatoes and Cotija Cheese
Training for a marathon has more components for success other than logging more miles. In order to perform better with each run and lose weight, I have to do the “unimaginable” and eat better for performance. My body is letting me know that I am starving her and because of that she is holding on to everything I give her, just storing food. My problem is not eating unhealthy per se but more of eating not enough of particular food sources or just not eating enough period. Sunday after my long run day, I came home and made a quick & easy protein and carb balanced breakfast that I will continue to add in my breakfast rotation schedule. This Frittata with Asparagus, Tomatoes and Cotija cheese was so delicious and energizing, I had to share.
WHAT YOU NEED
2-3 eggs (depending on how many you like)
asparagus (cut stems)
grape tomatoes (slice in half)
onions (sliced big)
cotija cheese ( your preference)
2 teaspoonsful of butter
salt and pepper
1. Melt a teaspoonful of butter in skillet on medium high heat. Add asparagus and cook for 3-4 minutes. Season with salt and pepper. Next add grape tomatoes and cook for an additional 2 minutes before adding onions to the skillet.
2. Remove vegetables from the skillet and place on a plate and set aside.
3. Whisk eggs and add 2 teaspoonful of cold water. Pour into skillet and cook on medium low heat for 3 minutes. Slowly tilt skillet to make sure eggs are cooked thoroughly.
4. Plate your frittata and place vegetables on the top. Season with salt and pepper to your preference. Garnish with cotija cheese.