Kastor’s Kitchen: Spring Frittata

Photo by iStock

Here’s an easy and tasty way to get some protein after a hard workout.

Written by: Deena Kastor

Photo: iStock

Here is one of my favorite ways to get some protein after a long run in the mountains. Summertime marks the availability of fresh produce at your local farmer’s market, and a frittata is the best way to take advantage of an abundant garden.

Ingredients

6 eggs, beaten

1 cup milk

Handful of fresh herbs, chopped (optional)

1 teaspoon olive oil

2 cups of your favorite veggies (I use half a yellow onion, asparagus, halved grape tomatoes and chopped arugula.)

Sea salt and pepper to taste

Half-cup grated parmesan, gruyere or goat cheese

In a bowl, whisk eggs and milk. If you have some fresh herbs on hand, mix them in with the eggs. Preheat oven to broil. Heat oil on medium high in an oven-proof skillet, add your veggies and sauté for 3-10 minutes depending on how well cooked you like your veggies. Lower heat to medium. Evenly distribute ingredients in pan. Sprinkle with salt and pepper and add egg mixture. Cook for about 5 minutes. Transfer pan to oven and broil until egg sets slightly. Sprinkle with cheese and return to oven until cheese is melted. Slide onto plate and serve hot with some multigrain toast.

Fuel Facts: Don’t throw that yolk away! Unless you have a serious problem with cholesterol, keep the yolk. Anything that bright in color has to be nutrient-packed. In fact, the yolk’s main purpose is to provide nutrients to the chick. It’s rich in protein, vitamins and minerals such as iron, thiamin and vitamin A.

* From “On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee.

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