One of our favorite things about Sunday morning workouts is the breakfast waiting for us on our return. With abundant carbs, protein and antioxidants, this amazing frittata recipe from Runner’s World is the perfect recovery meal.
Via Runner’s World (http://www.runnersworld.com/recipes/recipe-chickpea-and-cherry-frittata)
8 eggs, lightly whisked
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chopped fresh cherries or 1/2 cup chopped dried cherries
4 ounces goat cheese, crumbled
1/4 cup unsweetened almond milk
1 tablespoon chopped fresh thyme leaves
2 tablespoons agave nectar or honey
1 teaspoon cream of tartar
1 tablespoon olive oil
1/4 cup loosely packed, torn fresh mint leaves for garnish
Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.
Calories Per Serving: 395
Carbs: 25 g
Fiber: 4 g
Protein: 22 g
Fat: 22 g
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