Spinach and Broccoli Egg White Frittata
3 egg whites
1 tablespoon water
Black pepper to taste
¼ cup baby spinach leaves, washed and steamed
¼ cup steamed broccoli florets
Option: Serve with turkey bacon or turkey sausage (2 strips or 2 links).
Preheat oven to 350 F.
In a medium-sized bowl, whisk together the egg whites and water. Season to taste with pepper. Pour into a 6-inch, round, ovenproof, baking dish.
Arrange the spinach and broccoli evenly over the egg mixture.
Bake for 15 to 20 minutes or until the center is just set. Do not overbake. Let cool for 2 to 3 minutes. Serve immediately.
Recipe from The Ultimate New York Body Plan McGraw-Hill copyright ©
GOOD MORNINGS WITH ROTATION
A. Stand with your feet under your hips. Grasp the stability ball in both hands over your head. With your knees slightly bent, bend forward from the hips, keeping your arms by your ears. Stop once your torso creates a 90-degree angle. Stretch forward through the top of your head and fingertips and back through your tailbone. Keep your back and abs tight.
B. Lift your right shoulder blade up toward the ceiling as you lower your left shoulder blade toward the floor, rotating from your hips. Continue to stretch forward through the crown of your head and back through your tailbone. Hold for 15 seconds and then repeat on the other side.
