There is NOTHING in Reno that can come close to our program!

We build fitness machines out of ordinary people, and humble elite level athletes everyday. Professionals, civil servants, Division 1 athletes, soccer moms, and grandparents all DESERVE the most effective training available.

LET BATTTLEBORN CROSSFIT, THE FIRST AND ORIGINAL CROSSFIT IN RENO, ONE OF THE FIRST 100 CROSSFIT AFFILIATES EVER, ESTABLISHED IN 2007 SHOW YOU HOW!

All levels welcome - come in and try a week free!

Wednesday, February 23, 2011

Spinach and Zucchini Frittata

Another one from "Lighthearted at home: The Very Best of Anne Lindsay"

SPINACH AND ZUCCHINI FRITTATA:

This frittata is ideal cut into wedges and served as a first course with a salad or sliced tomatoes for brunch, lunch or dinner. Or cut into small squares and serve warm or cold as hors d'oeuvres.

1 tsp olive oil
1 medium onion, chopped
1 clove of garlic, minced
2 cups of thinly sliced unpeeled zucchini
1/2 cup grated part-skim mozzarella cheese (optional)
1/4 cup chopped fresh parsley
4 eggs, lightly beaten
10 oz of freshly chopped spinach
1/2 tsp or less of salt
1/4 tsp freshly ground pepper
pinch of nutmeg

In nonstick skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add zucchini, cook, stirring for 5 minutes.

In bowl, combine cheese, parsley, eggs spinach, salt, pepper and nutmeg; stir in zucchini mixture. Spoon into lightly greased 9-inch pie plate. Bake in 325 F over for 35 to 45 minutes or until set but still moist in center. Serve hot or cold.

No comments: