As a 6 time CrossFit Games athlete and owner of Revival Strength, Marcus has a clear philosophy on nutrition and exercise which he brings to the table... the Chef's Table that is.
In this instance, Marcus shares his love for Frittatas and shows how the flexible recipe creates such a powerful addition to your meal prep routine.
For more healthy meal ideas that will help you "Eat Better, Live Longer" be sure to visit iceagemeals.net/
And to "Look Good, Move Well" take a look at Marcus Filly's approach to diet and exercise here: revival-streng...
Recipe for Filly Frittata with Marcus Filly
Yield: 6 servings
Nutrition Per Portion:
342 Calories
28g Protein
21g Carbohydrate
17g Fat
Ingredient List:
12 oz. ground, grass-fed beef (90/10)
½ tablespoon olive oil
12 eggs
4 oz. fresh basil
4 oz. arugula
1 pound mushrooms, sliced
5 cups Butternut squash, peeled, seeded, diced and roasted
Kosher salt, to taste
Black pepper, to taste
Preparation Instructions:
Preheat the oven to 350°F.
Place a cast-iron skillet over medium heat and add a squirt of olive oil to the pan. Season the ground beef with kosher salt and black pepper and add it to the pan. Cook for 4-5 minutes while using a large spoon to break up the meat. Remove meat from the pan.
Add another squirt of olive oil to the pan, then add the mushrooms and season with kosher salt and pepper. Cook for 3-5 minutes until most of the moisture is cooked out. Then cut the heat.
Add the meat back to the pan, then the squash, basil, and arugula. Pour eggs over the mixture, season with kosher salt and pepper and put the pan in the preheated oven.
Cook for 20-25 minutes or until eggs are completely set.
Plating/Portioning Instructions:
Cut into six pieces and plate or place them into individual containers. Refrigerate for up to 5 days or freeze for up to 6 months.
Enjoy!
27 авг 2024
