FMD Phase 2: Spinach and Turkey Bacon Egg White Frittata

So, this summer has been hard for me and the Fast Metabolism Diet. I seem to have gone on a maintenance phase by default. Hard as I try to pack my own food for parties and travel and client functions, it is just too hard.

The cool thing is, I have not gained, I have maintained-which is a minus 20 lbs. since January.

So I guess this diet does work in healing your metabolism. I have had some naughty things for sure which usually would end up on my behind, but I have been able to keep a tight lock on my current weight.  Super awesome! It helps to know what to eat with what to understand how your body CAN breakdown fats and sugars should they cross your lips. 

Out of all the phases, the 2nd one is the hardest for me to work around, so any time I come up with a good recipe, I wish to share it with other FMDers.

This one is perfect for P2, it has all the green vegetables Haylie approves of with egg whites. It has a nice earthy heat from Chipotle seasoning. You can use other pepper spice if you can’t find Chipotle.

I start every Monday this summer with the intention of keeping strict to the diet-but after 7 months, it is getting a bit boring. But the biggest fat-maker is stress, so if you are struggling to stay on it this summer like I am-just take it easy and start again the next day. I want to lose 5 more-and I hear those last 5 are a killer. So I am going to do what I can to get there, but also enjoy summer. It’s way too short-ya know?!

Peace.

4 strips turkey bacon, chopped

¼ cup chopped mushrooms

¼ cup red onion, diced

½ tsp. garlic powder

2 full cups baby spinach, roughly chopped

¼ tsp. ground dried chipotle powder

salt and pepper to taste

6 egg whites, lightly beaten

Preheat oven to 375˚.

In an oven-proof sauté pan, cook up the turkey bacon until brown and releases its juices. Add the red onions and sprinkle the garlic powder over it all, and sauté gently until onions are translucent. Add the mushrooms, the chipotle powder and spinach and sauté until tender. Turn the heat down to medium low, and pour the egg whites over the vegetables. Gently jostle the mixture and lift edges up to allow the egg white to get under the edges and distribute evenly. Cook until the mixture just begins to cook and set, but the top is still wet. Place the pan into the oven on the topmost rack and bake for about 5-10 minutes, until top is set and beginning to brown. Keep an eye on things-this can get away from you pretty quick.

Carefully pull it out of the oven, season with salt and pepper and cut into wedges. Freeze some of the wedges for later in the week.