Looking for the perfect nutritionally-balanced snack to fuel your spring training and other activities? Chef Maria’s serving up a delicious frittata recipe that’s easy to throw in your pack for a quick energy boost whenever you need it.
Frittata on the go
Make 4 servings
vegetarian (optional), camping, hiking
Time to prepare: 30 minutes
Spring is here, which means it’s time to kickstart our spring training routines! Part of that training is being mindful about nutrition. When we move our bodies on the trail, in the gym, or however you prefer to be active, it’s important to have nutritionally dense foods to fuel you up and to replenish you afterward.
This month we’re featuring a slam dunk Frittata On The Go recipe. This is my go-to pocket snack, for the long walk into climbing crags. It’s delicious, sustains energy needs, regulates blood sugar, and keeps me moving until I reach the top of a long climb.
This 30-minute recipe will help repair muscle, curb sugar cravings, and restore your energy. Train hard, keep it fun, and eat well!
TIP: For variety, you can substitute most tender greens for spinach—try chard, sorrel, or arugula. To make these vegetarian, omit the bacon and substitute tofu or beans, and use a tablespoon of olive oil for sautéing plus some to coat the muffin tin.
- 4 slices bacon (can sub for beans, tofu, or veggies of choice)
- 1 cup peeled, cubed potatoes or sweet potatoes (1/2-inch cubes)
- 1/2 cup chopped spinach
- 4 eggs
- 1/3 cup almond milk
- 1/2 cup chopped kimchi
- Sea salt, to taste
- Freshly ground black pepper, to taste
Preheat the oven to 325 degrees F.
In a medium sauté pan set over medium heat, fry the bacon until crisp. Drain on a layer of paper towels. Reserve the bacon fat. Once cool, chop the bacon into small pieces and set aside.
Add the potatoes to the same sauté pan and cook until lightly browned and soft, 10 to 12 minutes, adding bacon fat to the pan as needed. Remove the potatoes from the pan and set aside to cool.
Return the pan to the heat and add the spinach. Cook until wilted, about 3 minutes. Remove the spinach from the pan and set aside to cool.
In a medium bowl, whisk together the eggs and almond milk. Stir in the kimchi and then fold in the cooled bacon, potatoes, and spinach. Add salt and pepper to taste.
Coat 4 cups of a muffin tin with a thin layer of bacon fat and divide the egg mixture among them. Bake until cooked through and starting to brown on top, 20 to 25 minutes
NUTRITION FACTS (PER BAR): Calories: 281, Calories from fat: 212, Total fat: 20 g, Saturated fat: 7 g, Cholesterol: 211 mg, Sodium: 81 mg, Potassium: 443 mg, Total carbohydrates: 12 g, Fiber: 1 g, Sugar: 2 g, Protein: 12 g
CHEF MARIA HINES
Eddie Bauer Field Expert
A James Beard award-winner for Best Chef Northwest, Maria blends her commitment to seasonal, local, and certified organic ingredients with her high standards for impeccable service at her restaurant and catering company, Tilth. Open 2006 – 2020, Tilth was named one of the best new restaurants in the country by Frank Bruni of the New York Times.