Sweet Clean Start

Imagine this: It's morning. If you are anything like me then  you've most likely slept too little, studied too much (...or too little) and had way too much coffee already... and it's only 7:30am. Maybe you've gone for a run already or are at the point where you planned to yet, find yourself saying, "I'll go later. Yes. That way I can take it easy this morning....Later, definitely later." 

Well, whenever you go for that run, when you get back you will need to refuel with a delicious, refreshing meal. Well, what a coincidence! I happen to have a great recipe, that is not only delicious, but healthy and protein packed- great for refueling. 

I was inspired to make this by my world's smallest garden: my scallions growing in a cup on the counter of my kitchen. I bought them at the grocery store, used them and then put the white bulb ends in about 1/2 cup of water. I felt them alone and before I knew it, the onions had sprouted again! No need to buy more! Try it. It works and gives you an always available, never-needing-washing, ultra home-grown scallion 'garden'.

I think that my insane hunger was also an inspiration. Unlike the Mediterranean frittata that I previously made which only an egg base, I wanted to have a little bit more substance. Hence the addition of delicious sweet potatoes and some leftover cooked chicken. YUM.

This frittata was made following an early morning run with my dad. I believe we went at 5:45am when the only motivation for me getting out of bed to exercise is my dad waking me up and saying, "If you don't come, I'll just go to the gym...It's okay. Are you going to come?...I'll meet you upstairs". 

Need motivation for early morning runs? 

Get a running keen buddy, like my pops, who motivates you to get up and go and to enjoy the run as much as you knew you would the time that you planned to go.

The run was great and I enjoyed this frittata all the better afterwards.

BBQ Chicken Frittata with Sweet Potato Hash

1 tbsp olive oil

1/2 medium sweet potato

1 yellow onion

1 tbsp BBQ sauce (your favorite one!)

4 cups (or more!) spinach 

1 cup egg whites + 3 eggs

1 cup (leftovers!) cooked chicken (or whatever meat/tofu you would like!)

2 tbsp BBQ sauce (your favorite one!)

scallions, salt and pepper, freshly grated parmesan (to taste)

1. Pour olive oil into skillet or frying pan (make sure that you have a lid) on medium heat.

2. Roughly chop onion and add to the pan. Put the lid on the pan and allow for the steam to soften the onions.

3. Peel and thinly dice 1/2 of a medium sized sweet potato. Make sure that the pieces are not too thick because these will take a long time to cook and possibly make the onions become to soft. Add the sweet potato to the onions and place the lid back on. Similar to the onions, the steam created functions to soften the potato.

4. When the sweet potatoes are tender, remove the lid and add 1-2 tbsp of your favorite BBQ sauce. I liked to use BBQ that has a slight maple flavor. I think it complements the sweet potatoes really nicely. The mixture at this point may be a little 'runny' due to the condensation created by all the released moisture from the onion and potatoes. Don't worry. With the lid off this will allow for the excess moisture to evaporate and for the BBQ to infuse its flavor into the onions and potato, eventually caramelizing on the outside. Be careful: Make sure that it is not so dry that the mixture burns!

5. When the mixture has become slightly 'sticky' (due to the BBQ sauce), add  the spinach and cover with the lid once again, until the spinach is wilted.

6. Add egg whites and eggs to a small mixing bowl. Use a whisk to slightly whip the egg mixture until it is slightly frothy.

7. Pour the egg mixture evenly over the top of the potato-spinach-onion mixture

8. Roughly chop up your leftovers cooked chicken and spread evenly over the egg mixture.

9. Place the lid on and allow the frittata to cook through.

10. When the majority of the liquid surface has cooked, remove the lid and continue cooking until very little liquid remains.

11. Pick your scallions from your garden, chop and sprinkle over the surface!

12. Remove from heat. This was for both me and my dad, so I needed to cut the frittata into two different pieces. Instead of removing it from the pan and serving, I cut the frittata in two in the pan and then pushed one half onto my plate and the other onto his.




















13.  Finish with salt/pepper/scallions and fresh parmesan to taste!