Happy Mother's Day!

Just a quick post :)

I hope everyone had a great Mother's Day today!! We had a great day today too!! We fixed a FABULOUS frittata that I'll share the recipe on here too, homemade wings, a fresh salsa, and strawberry shortcake for dessert... :) And a brunch Bloody Mary cocktail with our food!! Yum!!

Getting ready for Monday....:( Monday's are never fun it seems like... Although one of the parts of the day that I look forward to the most is when we go in in the mornings and find out what our workout for the day is!!! This weeks workouts should resemble last weeks and next week will be new stuff!! Yay!!!  I am also trying to add some exercises to my workouts for the next several weeks to help get me ready for the Warrior Dash!!! Completing it is one of the items on my bucket list :)

Everyone enjoy the start of the week!!!

Frittata with Asparagus, Tomato, and Fontina
Recipe courtesy Giada De Laurentiis

Prep Time:15 minInactive Prep Time:2 minCook Time:10 min
Level:
Easy
Serves:
6 servings

Ingredients
6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced
Directions
Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Per Serving: Calories: 197; Total Fat: 15 grams; Saturated Fat: 7 grams; Protein: 11 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 214 milligrams; Sodium: 351 milligrams

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_24459_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback