fueled friday: riced broccoli & sun-dried tomato post workout frittata
August 04, 2017
F U E L E D F R I D A Y: ok, we get it, we've all been hangry after a long run and it's not fun. So, avoid the drama and plan ahead! It's easy to either plan out a quick and easy recipe to make post-run or to even pre-make a meal and just pre-heat it when the time comes. This riced broccoli & sun-dried tomato post-workout frittata is the perfect easy recipe to whip up after a workout or long run and avoid that hangry self that no one likes!
Our recipe this week is brought to you from our friend Annmarie, the FitFoodieMama. You have to check our her awesome blog filled with amazing recipes perfect for runners!
1 tbsp extra virgin olive oil
1/3 cup chopped onion
1/2 cup sliced mushrooms
1/2 cup oil packed, sun-dried tomatoes
1 bag riced broccoli (or cauliflower) [which most good grocery stores carry]
4 large eggs
salt and pepper to taste
Heat oil in medium pan then add onions and cook for approximately 2 minutes then add in the mushrooms and cook for an additional 3 minutes.
Add in the riced broccoli and sun-dried tomatoes and sauté for 2-3 minutes mixing in the onions and mushrooms.
Whisk eggs, salt and pepper together in a bowl.
Remove pan from the heat and add eggs into the veggies. Mix in then pour back into the greased pan.
Cover with a lid and cook over medium heat for approximately 5 minutes. Top of the eggs may still be a bit runny, if you wish to brown the top then put it under the broiler for a few minutes.
Serve along with bread (gluten free if you like) and DIG IN.