Wednesay: Fabulous Legs & Frittatas

As you might know, I am doing my first 10K this weekend. So i'm testing out what to do the week of my race. After training this morning, I decided to get a good leg workout in and then go on a short run.

Lunges (pulse six times each leg) 3*3
Jump Squats 10 lbs 3*15
Leg Curls
30 lbs *30
40 lbs *25
50 lbs*20
Single Leg Glute raises 3*15
Leg Extension
40 lbs 3*20
Glute Machine
30 lbs 3*12

Once I could feel my legs, I ran an 8 minute mile (only bc I had a client at that time, but I ran 3 more miles later with Roxie). I think that will be my last run until the big Cowtown Race.

Once I got home I decided I was going to make dinner for my parents. I decided to make a Frittata, an Italian omelet.


Rosemary Spinach & Potato Frittata

Olive Oil
2 medium Potatoes (small diced)
1/2 medium Onion (small diced)
1 clove of Garlic (minced)
1 handful of Rosemary (rough chopped)
1 tsp Crushed Red Pepper
2 cups Fresh Spinach
10 eggs
1/2 cup milk (I used 2%)
s & p
1 tomato sliced thinly
1/2 cup shredded parmesean


Preheat the oven to 450 degrees.

Coat a medium Saute pan with Olive oil. At medium heat sweat Garlic. Add the onions, potatoes, Rosemary, Crushed Red Pepper and S&P. Saute until the potatos have softened.

While the Onions and Potatoes are cooking, whisk together the eggs and milk.

When the Potatoes are ready, add the spinach and cook until it wilts.

Pour the eggs into the pan. Stir the eggs around so that they evenly coat the bottom of the pan. Top with tomatoes, and put the pan in the oven for 10 minutes, or until it is set.

Add parmesean on top, turn off the oven, and let the Frittata sit in the oven for 2 minutes.

Take out of the oven and serve.

This was very simple to make and delicious! Its a low carb, savory dish full of bright vegetables and spices. If you never have time to cook in the morning, you can even make this ahead of time and heat it up for breakfast.