Exploded stoves, oven meals and macro management

So...our stove exploded. And I had a really fun idea in mind for today's post, but the stove has been out of commission this weekend. So, I had to get creative. The photography's not great, but you get the idea. Today's recipe is Frittatas. The fact of the matter is that a frittata is one of the most concentrated sources of protein, because it's literally just eggs, and each egg is like 6 grams. In the last year alone I've made at least 5 different variants of the dish, so today's post is about how to do it consistently. Also, it's perfect for when the stove is out of commission or dirty and you just want a simple one-dish meal to make in the oven.

By the way, today's post is going to be a little shorter, because I didn't manage to make anything complex enough to write a lot about

The basic premise behind a frittata is the same for all of them: Eggs, whisked till fluffy and then baked in the oven at 400°F or 205°C for between 20 and 30 minutes in a cast iron pan until golden brown and fluffy. That's the idea anyway. Sounds kind of boring right? Well, that's why the things that you put into the eggs matter. 

Today's eggs had things that I didn't have to cook: Tomato sauce, jalapeños, cheddar cheese, salt, pepper and, of course, 15 eggs (Yep...we ate 15 eggs between 3 guys, that's 30 grams of protein each!)

If that doesn't work for you, here are some links for interesting frittata recipes. 

https://www.loveandlemons.com/frittata-recipe/

https://sallysbakingaddiction.com/frittata-recipe/

https://www.greenchef.com/recipes/cheesy-bacon-frittata

And yeah...that's it! A bit of a shorter post today, but on the upside our stove is fixed, so you'll get a longer post this Wednesday!