Happy Friday! The weekend couldn’t come any sooner! It’s been a crazy week and now I am officially on day 7 of this dreadful Phase I of South Beach. So here’s how I feel after almost a week.
I’ve shed some weight, I am not as hungry as I usually am, and I hope my hunger doesn’t come back cause I’m loving it this way, I miss sinking my teeth into a nice piece of bread, I miss my fruits, but most of all I miss chocolate. Oh how I miss chocolate! I can’t stand the taste of meat anymore, the only pleasure I get is from snacking on cashews every once in a while, can’t overdo this either. I miss oatmeal for breakfast and my cherry yogurt. I love how I feel, I don’t feel bloated anymore, I don’t get hives on my face from chocolate anymore and I love this frittata for breakfast. I think that about says it all for now. I’m sure I’ll have more to tell you after the two weeks are up.
Speaking of this frittata, I made this on Monday and I’ve had a piece for breakfast every day. I used some of my favorite ingredients, from which I can actually have on Phase I, and made it into something I know I will enjoy. It’s an easy frittata, I’ve made so many frittatas in my day, it’s one of my favorite weekend breakfasts. This is the perfect breakfast because you can refrigerate for about a week and it’s great for breakfast on the go, usually I take one piece and wrap it in plastic wrap and eat it on the way to work.
I used green peppers and tomatoes and I roasted the green peppers first for about 10 minutes after which I added the tomatoes and roasted them for another 10 minutes. Now I know some people hate tomatoes in frittatas, like my picky husband, but I love them.
Next you can add some deli meat, I used chicken here, I just asked for it not sliced and I cut it in cubes myself, but you can use regular cooked chicken breast if you wish. I also added some green onions and lots of feta cheese. I love feta cheese, well I love any cheese, I could eat cheese for breakfast, cheese for lunch and cheese for dinner.
Next you’ll need 12 eggs beaten, so add those over that gorgeous crumbled feta and then take a fork and just run it through the mixture to get everything all jumbled up.
You bake this beauty for about 20 minutes or until it’s nice and golden and you’ll see it puff up nicely and of course I love to garnish pretty much everything I make with some parsley. It just makes it look prettier, and it makes me feel special when I eat something garnished. I feel like I’m eating at an expensive restaurant, but that’s just me.
- 12 eggs, beaten
- 1 tbsp olive oil
- 2 cups deli chicken meat, cubed
- 1 green bell pepper, chopped
- 2 cups cherry tomatoes, cut in half or quartered
- 2 cups feta cheese, crumbled
- 3 green onions, chopped
- salt and pepper to taste
- parsley for garnish (optional)
- Preheat oven to 425 F degrees.
- Add peppers to a 9x13 inch baking dish, drizzle with olive oil and season with salt and pepper. Roast in the oven for 10 minutes.
- Add the tomatoes to the baking pan and roast for another 20 minutes.
- Add chicken, green onions, feta cheese and eggs to the baking pan. Usually I don't add anymore salt because feta cheese is pretty salty to begin with. Take a fork and run it across the pan to make sure everything is mixed together.
- Bake for an additional 20 minutes or until the center is done, and the frittata is golden brown.
- Garnish with parsley if preferred and cut into 8 or 12 pieces.