Here’s the deal: I was leaving for a long weekend and realized I still had a bunch of veg in my fridge that I ended up not using during the week. When I go away for the weekend, I don’t like leaving food in the fridge or dishes in the sink. Who wants to come back to moldy food and a sink full of flies after tree days away? Not me! So, I had to figure out a way to use up what was in my fridge. The easiest thing to make with whatever is on hand…a Frittata!!.

This one contains what I had on hand today, but you can use whatever you’ve got!


So I had some:

2 cups Mushrooms (sliced)
Handful of Spinach (torn)
1/2 Onion (chopped)
2 Red Bell Peppers (chopped)
Lots of eggs (I used 12 medium for the fritatta)
Non stick, oven safe pan is CRUCIAL

Here’s what you do:

Preheat oven to 425

1) Put in a tablespoon of extra virgin olive oil and heat it up on medium-high. When it’s hot, add in your onions (and salt and pepper) and saute for 3-4 min, then add in your mushrooms. **NOTE: When you add your mushrooms, ONLY add pepper. You need to get your onions nice and brown (see below) and if you add salt right away, the mushrooms release their moisture and they steam instead of brown.** Saute shrooms for 5 min until browned, THEN add some salt and your bell peppers.

This is the “brown” you’re looking for. Avoid adding salt to the shrooms until you get this! Brown food = Yummy food!!

2) Give the peppers 3-4 min to soften up a bit. While they are going, crack all your eggs into a bowl (with salt and pepper, duh!) and whisk the hell out of them. Get lots of air in there.

3) Now add your spinach and just mix it in. Dump in your eggs and give it a gentle stir with a spatula to let everything get distributed.

4) Turn your heat down to medium, and leave it alone for 5 min.

5) Throw the whole thing into the oven for 10 min, until the egg is cooked through (it’ll puff up and brown a bit).

Slice and serve!

Use your ten minutes to get your 10 min of mobility or your 10 min WOD in!