The Biology of Fat Loss Mechanics – Part 2
By Roland Pankewich If you have read the first installment (Read Part 1 Here) you were introduced to the idea ...
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Asparagus & Bell Pepper Frittata
1-2 Servings (can double if you have a larger pan)
Ingredients:
6 eggs plus 2 egg whites (can adjust ratio based on macro requirements)
6 oz asparagus*, chopped into 2″ pieces
1 bell pepper*, sliced
1 Tb coconut or MCT oil
2 Tb parmesan or other hard cheese (optional)
1/2 tsp paprika
Salt and pepper
*Note: Feel free to experiment with different vegetables; just adjust cooking time accordingly.
Directions:
1. Preheat the oven to 425 degrees.
2. Gently whisk the eggs with paprika, salt and pepper.
3. Heat oil in an oven-proof saute pan over medium heat.
4. Add bell pepper and cook until starting to soften (2 minutes)
5. Add asparagus and cook another 2 minutes.
6. Pour the egg mixture over the vegetables and cook for a few minutes until the eggs start to set.
7. (Add parmesan) and move the pan into the oven.
8. Cook for another 5-10 minutes, or until center solidifies.
9. Serve immediately, or store for an additional day.
