I really thought the weather in Chicago was getting better. I mean, this windy snowy nastiness is NOT okay. The second I looked out the window this morning I knew I was going to have to take a taxi to work. I’ve been such a good sport, bundling up from head to toe and braving the walk to work, but this morning it was just not going to happen. I use the app Taxi Magic which is awesome.You get notified when the taxi is dispatched, the name of the taxi driver, and how long it will take for them to get to you. I’ve never tried Uber or Hailo but I downloaded both of the apps. I’m scared that if I start using them I’ll get used to it which will cause me to go HAM on my credit card. Although I love the convenience of linking my credit card to a taxi app (genious btw) I simply can’t do it. I will be broke before I know it. Does anyone else use taxi apps on their mobile devices? Should I just bite the bullet and start linking my credit card? Eeeeeek!
Anyways, I made this veggie egg white frittata over the weekend when J and I were too lazy to leave my apartment. I really enjoy making brunch on the weekends. I can portion my food and know exactly what’s in it.
Veggie Egg White Frittata
I am fortunate enough to live 1 block from whole foods. I went to the salad bar and filled my box with spinach, peppers, onion, and fresh herbs. Instead of loading up my food with salt, I like to use fresh herbs. They add so much flavor without the sodium.
- 1-16 oz carton of egg whites
- 1 big handful of spinach
- 1/2 bell pepper
- 1/2 small red onion
- 1/2 cup low fat mozzarella cheese
- 1 tsp fresh parsley
- 1 tbsp coconut oil
Saute peppers and onions in coconut oil until tender. In a medium size bowl, combine egg whites, spinach, peppers, onions, and parsley. Pour mixture into a 12-inch non stick baking dish sprayed with non stick cooking spray. Bake at 400 degrees for 35 minutes. The last 5 minutes of cooking, sprinkle the top with mozzarella cheese.
Serve with chicken sausage (I love Amy’s), fruit, and coffee.