5 Min Spinach & Goat Cheese Quesadilla Recipe

5 Min Spinach & Goat Cheese Quesadilla Recipe

5 Min Spinach & Goat Cheese Quesadilla Recipe

Thank you all for bearing with me while I work on a few other projects I have going on! I apologize for the lack of posts, but I will try to share and blog recipes as much as I can! Since my life has been extremely hectic lately, I’ve really been leaning on 5 Min Meals to stay healthy! I know time is usually a very big obstacle for most people when it comes to maintaining a healthy lifestyle and I want to show you that a healthy, meal can be made in just minutes!!

5 Min Spinach & Goat Cheese Quesadilla Recipe 1

These 5 Min Spinach & Goat Cheese Quesadillas  are easy to make and really delicious! Both kids and adults will love this easy recipe! These quesadillas keep well in the fridge for a few days so feel free to make them ahead of time to take to work or school for lunch.

5 Min Spinach & Goat Cheese Quesadilla Recipe 4

5 Min Spinach & Goat Cheese Quesadilla Recipe

You’ll need:

  • 2 tortillas – I like using uncooked tortillas, I found Two Tias brand at Costco
  • 1 handful baby spinach
  • 2 Tbs chevre style goat cheese crumbles
  • 1/4 an avocado
  • salsa

Place one tortilla in a large cast iron skillet over med-high heat. Layer it first with 1 Tbs goat cheese crumbles, then add avocado, fresh spinach leaves, another Tbs of goat cheese, and then finally, top with the second tortilla. Let sit for about 2-3 mins, continuously checking the bottom of the tortilla. Once the tortilla has started to brown. Press down with a spatula and then flip the entire quesadilla over. Let sit for another 2-3 minutes.

Once your tortilla is browned on both sides, remove from skillet and cut into 4 sections with a very sharp knife.

Serve with your favorite salsa and enjoy!

5 Min Spinach & Goat Cheese Quesadilla Recipe 2

This recipe is really delicious and makes a great meal, snack, or appetizer that everyone will love!

As always, feel free to make substitutions according to your personal taste preferences.

You can see more of my fast easy 5 min meals here, enjoy!!

5 Min Spinach & Goat Cheese Quesadilla Recipe 3
5 Min Spinach & Goat Cheese Quesadilla Recipe 6

5 Min Spinach & Goat Cheese Quesadilla Recipe
Author: Linda Wagner
Cook time:
Total time:
Serves: 1
Ingredients
  • You’ll need:
  • 2 tortillas – I like using uncooked tortillas, I found this brand at Costco
  • 1 hadful baby spinach
  • 2 Tbs chevre style goat cheese crumbles
  • 1/4 an avocado
  • salsa
Instructions
  1. Place one tortilla in a large cast iron skillet over med-high heat. Layer it first with 1 Tbs goat cheese crumbles, then add avocado, fresh spinach leaves, another Tbs of goat cheese, and then finally, top with the second tortilla. Let sit for about 2-3 mins, continuously checking the bottom of the tortilla. Once the tortilla has started to brown. Press down with a spatula and then flip the entire quesadilla over. Let sit for another 2-3 minutes.
  2. Once your tortilla is browned on both sides, remove from skillet and cut into 4 sections with a very sharp knife.
  3. Serve with your favorite salsa and enjoy!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

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Easy Artichoke, Spinach, & Herb Frittata

Easy Artichoke, Spinach, & Herb Frittata via Linda Wagner

Easy Artichoke, Spinach, & Herb Frittata

As you know, I am a huge fan of eggs, specifically pasture raised eggs! They are wonderful for so many reasons. First of all, they taste waaaaay better than regular eggs and are far superior in nutrition. A comparison of nutritional data for caged versus free range eggs found, on average, the free range eggs had:

  • Twice as much omega-3 fatty acids.
  • Three times more vitamin E.
  • Seven times more pro-vitamin A beta-carotene.
  • A quarter less saturated fat.A third less cholesterol. (source)

Other tests have demonstrated that pastured eggs have up to six times more essential vitamin D than regular supermarket eggs. They have also been shown to have significantly more B vitamins than a factory egg.

Meet “Tiny”, she’s a very happy backyard hen! She eats bugs, grass, organic feed, lettuce and she LOVES watermelon!! I mean LOVES it!! Here she is happily enjoying a watermelon rind in the backyard 🙂

I’ll be sure to do a post soon on how to get started raising backyard hens. It’s really fun and once you get everything set up, is actually a lot easier then you would think!

Speckled Sussex Backyard Chicken

Tiny is a Speckled Sussex and lays brown eggs. We also have an Ameraucana that lays blue green eggs.

Free Range Eggs

If you don’t/can’t have backyard chickens, I would always recommend buying free-range organic eggs when possible. They taste much better and are so much more nutritious than regular eggs. While they are more expensive, they are totally worth it!! I posted this quote on Facebook the other day and it’s so true!! “People will pay $5 for one drink at Starbucks, but say $5 for a dozen organic eggs is too much.” Priorities people!! I would forgo Starbucks coffee, mani/pedi, or new dress any day for good, healthy clean food!!

Easy Artichoke, Spinach, & Herb Frittata

Easy Artichoke, Spinach, & Herb Frittata

I love this recipe because it’s so easy to make and LOADED with amazing nutrition!!

You’ll need:

  • 6 organic free range eggs
  • 1 4 ounce jar of marinated artichokes, drained
  • 1 broccoli floret chipped fine
  • about 1/2 a cup of leftover TJ’s broccoli slaw left over from this recipe
  • 1 cup baby spinach
  • 4 green onions finely sliced
  • 3 shallots diced
  • 4 gloves garlic, minced
  • 2 Tbs fresh herbs of choice – I used chives and parsley
  • olive oil
  • sea salt & fresh cracked pepper to taste
  • chevre style goat cheese

In a pan/skillet over med-high heat add a drizzle of olive oil and saute minced garlic and shallots for 1-2 mins. Add some sea salt and fresh cracked pepper to bring out the flavor of the onions and garlic. (Side note: all veggies and I mean ALL, taste great sauteed with just a bit of olive oil, garlic, sea salt and pepper!!)

Then add broccoli slaw and broccoli, stir in and let cook for another 4-5 mins until soft.  Next, stir in spinach until wilted. Season with salt and pepper as needed.

While veggies are cooking finely chop herbs and add to eggs in a large bowl. Whisk until fully incorporated.

On the stove top, raise the heat to medium high and pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and then top with artichoke hearts. Cook for a few minutes until the eggs start to set.

At this time, preheat your oven and set to “Broil” at 500 degrees.

Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.

You can garnish with crumbled goat cheese and sriracha! The goat cheese adds a lovely tart creaminess and the sriracha gives it some great spice!!

Easy Artichoke, Spinach, & Herb Frittata

This recipe is very versatile. As you can see, I used leftover veggies and herbs from a previous recipe. There are no rules with frittatas! You can use any veggies you like and the herbs in the summertime are so fresh and delicious, they add a wonderful dimension to your dishes!!

Easy Artichoke, Spinach, & Herb Frittata

The other thing about frittatas is that they are FAST!! I love making them as a quick lunch or dinner meal and truthfully, I almost never make them for breakfast unless I have guests over! It’s my version of fast food. Instead of thawing out a frozen dinner, I ‘ll make a frittata instead, it’s just as fast, MUCH more nutritious and definitely more delicious!!

Easy Artichoke, Spinach, & Herb Frittata

I hope you enjoy this recipe as much as I did!! You can see more egg and frittata recipes here!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

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Raw Jalapeno Cashew Cheese

Raw Vegan Jalapeno  Cashew Cheese - takes only 5 mins to make!

I recently wrote a post about cutting most dairy out of my diet. I’ve gotten a lot of questions about it and I want to share my philosophy with you guys. I’m not an extremist (any more), I know from past experiences that the pendulum always swings both ways. Being too strict with your diet will ultimately cause us to go to the other extreme and binge or overeat. So to clarify, when I say I cut dairy out of my diet, I don’t mean I will NEVER EVER have it again (!!) it just means that I’m not going to be buying it or keeping it at the house anymore. If I’m eating out I might have some goat cheese on a salad every now and again but it’s not going to be a daily or weekly staple like it once was. I hope that makes sense!

Raw Vegan Jalapeno  Cashew Cheese - takes only 5 mins to make!

Being realistic allows me to enjoy something I like but in more moderation. Life is about balance and it’s also about enjoyment! You don’t have to cut everything out at once or forever, just go for the 80/20 rule. 80% of the time you eat super clean and 20% is not as perfect. I feel best at about 95/5 but that’s after years and years of  following this lifestyle. If you are eating 50/50, then try to bump it up to 60/40 and so on. Slow and steady wins the race! Everyone wants the quick fix but if there is one thing I know, it’s that slow manageable changes are what lead to long lasting changes! There was a time in my life when I NEVER thought I would get there and now looking back I wonder how I ever could have been overweight with terrible skin and chronic fatigue…but more on that later. Back to the recipe!

In the spirit of staying dairy free, I thought I’d take a nod from my old raw food days and make this nut based cashew cheese. This has a similar texture to soft goat cheese. Full disclosure here: you’re not going to “trick” anyone into thinking this is real cheese but it tastes great and will make a lovely stand in for cheese and crackers. You could also use it as a yummy veggie dip, on pizzas, drizzled over roasted veggies like broccoli, veggie nachos, on sandwiches, etc. I added jalapeno and LOTS of black pepper to make it pop and it turned out great! 

Raw Vegan Jalapeno  Cashew Cheese - takes only 5 mins to make!

Raw Vegan Jalapeno  Cashew Cheese

You’ll need:

  • 1.5 cups cashews
  • 1/2 cup water
  • 2 Tbs lemon juice
  • 2 Tbs nutritional yeast
  • 1/2 jalapeno
  • 2 cloves garlic
  • salt & pepper to taste, I used about a 1/2 tsp of each

Add all ingredients to your VitaMix and blend until smooth. Taste, and add more water and spice as needed.

You can also use a food processor and combine all ingredients until smooth, about 1-2 minutes. I sometimes use the Cuisinart Smart Stick mini food processor when making nut based spreads.

Use a spatula to transfer to a small plate or bowl. I used a small springform cake pan to mold it into a circle and then sprinkled it generously with fresh cracked pepper. I think it would have looked better with a coarser cracked pepper than I used or red pepper flakes would have been really pretty! Then refrigerate for an hour to set the shape. Keep in mind that it will be soft at room temp and firm when cold.

I spread my “cheese” over some delicious Mary’s Gone Crackers which are gluten free and delicious! You can find them at most health food stores 🙂

You could also add a bit more water and use this as an alfredo sauce alternative (simply omit the jalapeno if you don’t want it to be spicy) and if you’re feeling extra adventurous you could make a spicy mac and cheese using zucchini noodles!

Raw Vegan Jalapeno  Cashew Cheese - takes only 5 mins to make!

Raw Vegan Jalapeno Cashew Cheese
Recipe Type: Appetiser
Author: Linda Wagner
Prep time:
Total time:
Ingredients
  • 1.5 cups cashews
  • 1/2 cup water
  • 2 Tbs lemon juice
  • 2 Tbs nutritional yeast
  • 1/2 jalapeno
  • 2 cloves garlic
  • salt & pepper to taste, I used about a 1/2 tsp of each
Instructions
  1. Add all ingredients to your VitaMix and blend until smooth. Taste, and add more water and spice as needed.
  2. You can also use a food processor and combine all ingredients until smooth, about 1-2 minutes. I sometimes use the Cuisinart Smart Stick mini food processor when making nut based spreads.
  3. Use a spatula to transfer to a small plate or bowl. I used a small springform cake pan to mold it into a circle and then sprinkled it generously with fresh cracked pepper. I think it would have looked better with a coarser cracked pepper than I used or red pepper flakes would have been really pretty! Then refrigerate for an hour to set the shape. Keep in mind that it will be soft at room temp and firm when cold.
  4. You can also add a bit more water and use this as an alfredo sauce alternative (simply omit the jalapeno if you don’t want it to be spicy) and if you’re feeling extra adventurous you could make a[url href=”http://lindawagner.net/blog/2012/04/gluten-free-dairy-free-mac-and-cheese-recipe” target=”_blank”] spicy mac and cheese using zucchini noodles[/url]!

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

How To Get Picky Eaters To Eat Vegetables

Low Fat Creamy Penne Pasta with Vegetables & Kale - a healthy spin on traditional comfort food!

Last week I got the following question in my inbox:

“Hi Linda, I am a huge follower of your blog and love your recipes and positive message. I personally have enjoyed so many of your recipes and look forward to them each week but I am the only healthy eater in my household. I have two young boys and a husband who DO NOT like vegetables. I really want to change my family’s diet for the better but it’s really difficult when they refuse to eat what I eat. Any suggestions?”

Here are my suggestions when it comes to picky eaters:

1. Don’t stress!! We can’t expect our picky eaters to change their diet overnight. Stressing out about it won’t help anyone and usually just pushes your picky eaters further away. Try to do the best you can without getting overwhelmed. For complete step-by-step guidance check out my new Healthy Kids EBook that’s filled with healthy versions of classic favorites along with tips & tricks.

2. Stick to the things they do like. I am a Midwest girl which means I was basically born and raised on casseroles (slight exaggeration but still pretty accurate). In my house we had casserole in some form at least once a week. Most (if not all) of the vegetables I ate were part of that cheesy carby casserole goodness. I’m going to be honest here, casseroles are not typically considered health food but if you have extremely picky eaters who won’t eat anything else, then stick to what they like and slowly add veggies into the mix. If the only way your family will eat vegetables is if they are smothered in cheese and pasta, then start there. Everyone has to start somewhere…you know the saying “How do you get from LA to New York? One step at a time.”

3. Make “healthy swaps”. One of the easiest ways to add more nutrition is swapping for higher quality ingredients. For example in this recipe I swapped the following:

4. Add veggies but disguise them. In this recipe I used onions, yellow squash, and zucchini. The key is to cook them down until they almost dissolve. This way the vegetables blend in with the sauce and are almost undetectable. I also added kale for an extra green boost but you could just add it to your dish if the rest of the family is not interested in getting on the kale train just yet!

Low Fat Creamy Penne Pasta with Vegetables & Kale - a healthy spin on traditional comfort food!

This dish is great for picky eaters but it’s also makes a good cleaned up “cheat meal” especially during the colder months. The sauce tastes very similar to alfredo sauce but is much cleaner and lower in calories and fat. You could also make this sauce and use it on it’s own over vegetables. Sometimes your picky eaters will be more inclined to eat their veggies if they are smothered in a yummy sauce.

Low Fat Creamy Penne Pasta with Vegetables & Kale - a healthy spin on traditional comfort food!

Creamy Penne Pasta with Vegetables

You’ll need:

In a large pot with hot water, cook your pasta according to the directions on the box.

While your pasta is cooking prepare your sauce. In a medium skillet over med-high heat add 1/4 cup water, minced garlic, diced onion, yellow squash, zucchini, a pinch of sea salt, and pepper and cook for several minutes until soft. Using water eliminates the need for oil or butter. You’ll still have the same great taste but without the added fat! If the pan starts to get dry, simply add more water. Continue to cook for about 10mins or so until veggies get very soft and start to dissolve. If your picky eaters are sensitive to texture, you could also use an immersion blender or food processor to blend.

In a large mixing bowl combine the cooked veggies with the kale, greek yogurt and shredded goat cheddar, adding sea salt and pepper to taste as needed. Then stir in your pasta and serve immediately.

Your whole family will love this dish, even the picky eaters! It’s considerably lower in fat, contains a fair amount of vegetables, and uses nutrient rich ingredients. Try it and let me know how it goes!

*You can also see a dairy-free version of this recipe here. If you want to go gluten free, try this recipe with spaghetti squash.

Creamy Penne Pasta with Vegetables
Recipe Type: Dinner
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 box spelt penne pasta
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 12oz organic greek yogurt
  • 4oz raw goat cheddar, shredded
  • sea salt & fresh cracked pepper
  • several leaves of kale, torn into tiny pieces
Instructions
  1. In a large pot with hot water, cook your pasta according to the directions on the box.
  2. While your pasta is cooking prepare your sauce. In a medium skillet over med-high heat add 1/4 cup water, minced garlic, diced onion, yellow squash, zucchini, a pinch of sea salt, and pepper and cook for several minutes until soft. Using water eliminates the need for oil or butter. You’ll still have the same great taste but without the added fat! If the pan starts to get dry, simply add more water. Continue to cook for about 10mins or so until veggies get very soft and start to dissolve. If your picky eaters are sensitive to texture, you could also use an immersion blender or food processor to blend.
  3. In a large mixing bowl combine the cooked veggies with the kale, greek yogurt and shredded goat cheddar, adding sea salt and pepper to taste as needed. Then stir in your pasta and serve immediately.
  4. Your whole family will love this dish, even the picky eaters! It’s considerably lower in fat, contains a fair amount of vegetables, and uses nutrient rich ingredients. Try it and let me know how it goes!

 

Low Fat Creamy Penne Pasta with Vegetables & Kale - a healthy spin on traditional comfort food!

For more recipes the whole family will love, check out the new Healthy Kids Ebook!!

Healthy Kids EBook by Linda Wagner

 

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Is There Such a Thing as Healthy Comfort Food?

Creamy Spaghetti Squash Casserole

Is There Such a Thing as healthy comfort food?! Heck yes there is!! You have got to try this delicious (and healthy!) recipe!!

As soon as I saw this recipe by the Detoxinista, I just knew I had to make my own version ASAP!! When I was young I LOVED creamy casserole dishes. My mom made the most delicious tuna casserole with elbow pasta, cream of mushroom, green beans, tuna, and LOTS of cheese – Midwest comfort food at it’s finest, but not healthy in the least.

Linda Wagner's Detox E-Books are HERE!!

Is There Such a Thing as healthy comfort food?! Heck yes there is!! You have got to try this delicious (and healthy!) recipe!!

This recipe is SO yummy! It is a great way to sneak veggies into a picky child or spouse’s diet. It tastes way too good to be healthy…or so they’ll think!

You’ll need:

  • 1 large spaghetti squash
  • 1 sweet onion, diced
  • 6 oz greek yogurt
  • 4oz shredded goat cheddar, Alta Dena is my favorite brand
  • 2 cloves garlic, minced
  • 3 Tbs fresh parsley, chopped fine
  • 1/4 tsp nutmeg
  • organic butter
  • sea salt & pepper to taste

How to Cook Spaghetti Squash

Preheat oven to 400°F.

First, cut your spaghetti squash in half lengthwise and use a spoon to scrape away the seeds. Drizzle with a little sea salt and fresh cracked pepper and place face down on a lined baking sheet and cook for about 45 minutes.

While the squash is baking, prepare your filling. In a medium skillet over med-high heat add a small pat of butter, minced garlic, diced onion, a pinch of sea salt, and pepper and cook for several minutes until soft.

In a large mixing bowl combine the cooked onions and garlic with greek yogurt, 1 oz of shredded goat cheddar, parsley, nutmeg, sea salt and pepper to taste.

Remove squash from the oven and let cool. When your squash is cool enough to handle, use a fork to scrape out the inside which will come apart in strands. Place spaghetti squash strands in your mixing bowl, and combine all ingredients together. Place your mixture in a large baking dish and top with the remaining 3 oz of shredded goat cheddar. Place back in the oven at 400 degrees and let cook for about 15mins. Then set the oven to Broil and cook until the top has formed a delicious golden brown crust.

Is There Such a Thing as healthy comfort food?! Heck yes there is!! You have got to try this delicious (and healthy!) recipe!!

Serve immediately and prepare to be blown away at how delicious this is!! Thanks again to The Detoxinista for inspiring this delicious, healthy comfort food recipe!! You are the healthy comfort food queen!

Is There Such a Thing as healthy comfort food?! Heck yes there is!! You have got to try this delicious (and healthy!) recipe!!

I hope you enjoy and are as inspired by this recipe as I am! I promise you will love it!!

Remember: I’m having a 10% OFF SALE on ALL SERVICES for a very limited time!! Simply enter FBFRIENDS at checkout to receive your discount (savings up to $65!!).

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

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Healthy Frittata Recipe

Fritta Recipe & Giveaway Winners Announced!

Italian Frittata via Linda Wagner

I love my eggs. I love my frittatas. They are easy to make, delicious, and healthy. So easy and fast to whip up for any meal, you’ll love the ease of this recipe and how amazing it tastes!!

Italian Frittata via Linda Wagner

You’ll need:

  • 6 organic free range eggs
  • 1 pint grape tomatoes, cut in halves
  • 4 green onions finely sliced
  • 3 shallots sliced
  • 4 gloves garlic, minced
  • organic goat butter
  • sea salt & fresh cracked pepper to taste
  • greens of choice (I used fresh arugula, baby spinach, baby chard)
  • chevre style goat cheese

In a pan/skillet over med-high heat melt butter and saute minced garlic, green onions, and shallots for 1-2 mins. Add some sea salt and fresh cracked pepper to bring out the flavor of the onions and garlic.

Then add halved grape tomatoes, stir in and let cook for another 4-5 mins until soft.  Next, stir in greens until wilted.

On the stove top, raise the heat to medium high and pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and cook for a few minutes until the eggs start to set.

At this time, preheat your oven and set to “Broil” at 400 degrees.

Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Next crumble goat cheese on top and put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.

Italian Frittata via Linda Wagner

I served mine for dinner over a large mixed green salad with  a sprinkling of nutritional flakes, and Garlic Expressions salad dressing and it was simply perfect! This recipe makes enough to serve 4 but would be great as dinner for 2 with leftovers the next day. This is a super easy breakfast, lunch or dinner meal that is delicious, easy to make, and excellent for weight loss!! It’s surprisingly hearty too so it will keep you nice and full with out feeling like you need a nap afterwards!

If you are interested in purchasing Nutritional Flakes, I strongly recommend purchasing them through iherb.com. I absolutely LOVE, LOVE, LOVE iherb!! They’ve got the lowest prices ANYWHERE (often up to 40% below retail) and you can find absolutely anything you need from shampoofacial cleanserbath saltslaundry detergent, you name it, they’ve got it!! You know I love you guys, so please feel free to use my discount code WAG472 to get $5 OFF your first order + free shipping on orders of $20 or more!

GIVEAWAY WINNERS ANNOUNCED!

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Using random.org the lucky winner of the EO Products Spa Basket Lavender Gift Set is:

BROOKE!! An email will be sent to you with instructions on how to claim your prize!

If you didn’t win this time, our wonderful friends over at EO Products wanted to give a special discount to those of you wanting to place an order this holiday season!! Just enter the promo code EOBLOGFRIENDS at checkout to receive 20% OFF your entire order from Dec 1-21st!!!! Thank you EO, you guys are awesome!!

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper right hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!