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St. Patricks Day, and a Green, Protein Loaded Frittata

Welcome to another Elevate Monday in March, featuring simple meatless recipes. St. Patrick’s Day is this Sunday 3/17 and this cauliflower and greens frittata is the perfect way to combine the green of St. Patty’s Day with a high protein, meatless meal. At 19 grams of protein per serving, this recipe is a simple way to add protein to a meal, and sneak in an extra serving or two of veggies. 

No matter where your ancestors came from, all of us adopt a bit of Irish Heritage on St. Patricks Day. My mother’s grandparents came from Ireland, so St. Patrick’s Day was always a big deal when I was growing up. Lots of corned beef and cabbage, and my mom was a Guinness drinker! When my boys were younger, I made them green scrambled eggs, and green milk for breakfast (I know, yuck!!). I’ve never been a corned beef fan nor a Guinness fan! 

I used green cauliflower in this recipe, so it added a little extra hint of green to the green of the spinach. You can certainly use purple or white cauliflower as well. 

One recipe makes 4 servings, and keeps well in the refrigerator. It packs well, making it a great lunch box item to take to work the next day and re-heat. (It’s also really good cold.)

Although it takes a little longer to cook than most of Elevate’s recipes, this is still super easy to prepare, and definitely worth the wait!! 

Happy Monday, and whether you’re of Irish descent or not, Happy St. Patrick’s Day from all of us at Elevate!

Cauliflower and greens frittata

1 tsp olive oil
1 cup chopped onion
3 cups chopped cauliflower 
4 cups spinach
4 oz chèvre cheese
2 large eggs
7 large egg whites
2 TBLSP shredded Parmesan cheese
1 tsp dried thyme

• Coat a 9” deep-dish pie pan with cooking spray and set aside.
• Pre-heat oven to 375 degrees
• In a large skillet, drizzle the olive oil and place over medium-high heat. Add the onions and stir until sizzling. Add the cauliflower and stir for a mi nuts, then cover the pan and lower the heat to medium-low. Cook for 10 minutes, until the cauliflower is tender when pierced with a paring knife. Scrape the cauliflower mixture into the pie pan, fluffing to cool for 10 minutes.
• In the bowl of a food processor, place the spinach, and process to chop. Scrape down the sides and add the chèvre cheese and process to purée. Add the eggs, egg whites, Parmesan and thyme, and process until smooth.
• Pour the egg mixture over the cauliflower, using a spatula to distribute the eggs and vegetables evenly.
• Bake for 45 minutes, until the frittata is puffed in the center and feels firm when pressed. Cool on a rack for at least 5 minutes before cutting in four portions. Serve warm. Store leftovers, tightly covered, for up to 4 days.

Serves 4. Serving size ¼ of a 9” frittata
Calories 210
Total fat 11 g
Protein 19 g

Thanks to myfitnesspal blog for this wonderful recipe.