Getting tired of seeing these yet? Not sick of eating them.

Today and Friday I made up some regional frittatas.

On Friday I did one that was inspired by where I currently live the good ‘ol pacific northwest. I used some local smoked salmon, whipped cream cheese, spinach and mushrooms. I topped it with some Heinz ketchup but really didn’t need to. The combination of the salmon and cream cheese has always been a favorite of mine and adding the spinach and mushrooms helped to give it some volume and added some additional flavors, plus helped hit the micro nutrients. This like all of my meals was super easy to make! I took 2oz of the smoked salmon and heated it up in a pan on medium heat then as soon as I weighted out the serving of cream cheese I added that. I weighted out the spinach and the mushrooms and added them to the pan. Once the spinach had wilted a bit I added 1 cup of egg whites. Let the eggs cook a bit around the edges and stirring constantly till it was like an egg soup texture so that you have some cooked egg throughout. Once you have reached this stick it under the broiler for 10 minutes and let it cook the rest of the way through. Once its done plate and enjoy! Macros are great for this meal if your low on carbs and you can use fat free cream cheese to save fats. The other plus is you are getting good fats from the salmon. For the whole thing without the ketchup its 9c/7f/42p.

Ingredients:

2oz Smoked Salmon

1 cup Egg Whites

42g Spinach

50g Mushrooms

22g Whipped Cream Cheese

Smoked Salmon, Whipped CreamChee, Spinach and Mushrooms. Topped with some Heinz Ketchup but not needed.

This morning I went back to the east coast with a little “crab cake” frittata! This came out awesome and was helpful on this low carb rest day. I would have preferred to find some fresher crab meat and would have preferred blue crab but what I had was better than dungeness. The other change I would have made was adding Old Bay earlier in the process, but that’s what this is all about making and tweaking! So whats in a “crab cake” frittata and how did I make it? I took 3oz of canned lump crab meat, fat free cream cheese and some Laughing Cow Queso Fresco Chipotle and warmed it up on a medium pan. I added 1 cup of egg whites and followed the same procedure as above, but just before I popped it in the oven I crushed up two Kim’s mini pops and added it to the mix to give it the crunch and that light binder that you would get from a crab cake but still keeping the focus on the crab like they do in Maryland! Once I pulled it out of the oven I spread another wedge of the Laughing Cow and some Old Bay seasoning on top. If you want to take your taste buds on a trip to the east coast for some crab cakes this will definitely accomplish that! The macros for this frittata was 8c/5f/51p and worth every bit of it! I actually had this at 10am and now that it is 1pm I am still not hungry which is very important today when I am running on poverty macros! Give it a try and enjoy!

Ingredients:

3oz Crab Meat

33g Fat Free Cream Cheese

2 Wedges of Laughing Cow Queso Fresco Chipotle

2 Kim’s Mini Pops

Old Bay to taste

Crab Meat, Chipotle Queso Laughing Cow, and FF CreamChee and Egg Whites. Topped with more of the queso and Old Bay