September 14- A Clean (Eating) Start-Garden Frittata and Banana Pancakes

I am blessed to still be close with my high school girlfriends. Through the years we've attended different colleges, each met our husbands, started new careers, and have lived in different cities, yet somehow we've not only remained good friends but have grown even closer with age. (Our husbands hit it off and actually like to hang out with each other too...What more could you ask for?)

Despite the distance and crazy schedules, we try really hard to meet up a few times a year to catch up and do something fun. This weekend we had an old-fashioned sleepover at my friend Turell's house while her husband was away. (Complete with ice cream, chick-flick television, and giggles. You're never too old.)

This morning we started the day off right with a delicious, healthy clean-eating breakfast.  So good!

These recipes come from the kitchen of Miss Turell Lynn, blogged with permission. 

Garden Frittata
Tomatoes, diced
Onions, diced
Spinach
Eggs (Today we used 8 egg whites and 2 full eggs, which made about 4-6 servings)
Cheese (optional)

1. Saute tomatoes and onions in a nonstick skillet. Toward the end, add spinach to wilt.
2. Whisk eggs and egg whites in a bowl and pour half of the mixture into a nonstick baking dish.
3. Add the vegetables (and cheese if desired) to the pan and add the rest of the egg mixture.
4. Bake on 350 about 15-20 minutes.

Simply Banana Pancakes
Bananas
Eggs
(1 banana, per every two eggs.)

1. Blend bananas and eggs in a food processor or blender until smooth.
2. Pour mixture in small batches onto a griddle or skillet, coated with cooking spray. Cook as you would pancakes, flipping when the bottom side is almost done.


Bon appetite!