First things first, are you ready for some jammin’ workout music? As promised, here is my latest workout playlist. Like always, it’s full of upbeat, fun and totally girly music.
That’s just how I roll.
- Basshunter – All I Ever Wanted
- Alice Deejay – Better Off Alone
- Lady GaGa – Born This Way
- Katy Perry – Firework
- Culture Beat – Mr. Vain (<– Great throwback song!)
- Wicked Soundtrack – Defying Gravity
- Adele – Rolling in the Deep
- Chris Brown – Yeah 3x
- Destiny’s Child – No, No, No
- Basshunter – Now You’re Gone (<– One of my all-time fav BodyPump songs)
- Legally Blonde the Musical – What You Want
- Next – Too Close (<– Wildly inappropriate and wildly wonderful)
- Shai – If I Ever Fall In Love
- Wicked Soundtrack – Popular
Thank you so much to those of you who recommended some of the above songs on the PBF Facebook page!
Tonight’s dinner was pretty in depth! I figured that by making a frittata, dinner would be ready in a flash. I guess I didn’t take into account all the steps that go into making this eggy dish.
First, there’s chopping vegetables. (Poor Ryan cut his finger slicing an onion.) Then there’s blanching kale. Then boiling sweet potatoes. Then sautéing vegetables. Then, finally, baking the frittata.
Sautéing the kale, onion, mushrooms and garlic made our apartment smell fantastic!
After finally getting all the veggies into the skillet, it was time to add the eggs and place the whole mixture in the oven to solidify.
Within 10 minutes of placing the frittata in the oven, dinner was ready!
Between the two of us, Ryan and I polished off the frittata and both went back for seconds.
We both agreed that all the effort was worth it. This frittata was seriously so, so good. I think it would be great for breakfast or brunch as well.
Time to watch the last hour of The Bachelor! If Brad says “My God” one more time, I may throw something at our television.
See ya in the morning, friends!
Kale and Sweet Potato Frittata (adapted from Shape.com)
Serves 4 (or 2 really hungry people)
- 1 yellow, chopped
- 10 oz. kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
- 1 large sweet potato, chopped and boiled
- 3/4 c. chopped portobello mushrooms
- 2 garlic cloves, chopped
- 2 whole eggs
- 4 egg whites
- 1/2 tsp. paprika
- 1/2 tsp. salt
- Heat oven to 400°.
- In a medium cast-iron skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale, garlic and mushroom; stir 5 minutes. Add sweet potatoes.
- Whisk eggs, egg whites, 2 tbsp. water and paprika in a bowl; stir into kale-potato mixture. Cook over medium-low heat 1 minute.
- Transfer skillet to oven; bake until eggs are set and center is slightly runny, 8 – 10 minutes. Broil until top is golden, 1 minute.