I might be climbing out on a limb here, but is it possible that one or two of you might have “eating healthier” on your New Year’s Resolution list?
I will say, taking pictures of myself on a weekly basis for the last year has made me a little more accountable for ups and downs in my weight than I’ve ever been before. For a while, whenever I had something really exciting coming up, I’d try to lose a few pounds beforehand, and wind up crash dieting for 24 hours or so and then, of course, splurging on ice cream or candy or something that totally set me back to ground zero.
(Big shock, right? Because crash dieting is otherwise such an excellent way to achieve long term results).
But in the last few months, I’ve been really trying to be more healthy and mindful about what I’m eating on a regular basis, instead of just before special occasions. Which means no more single-handedly eating batches of dessert recipes (it happens, ugh) — and at the same time, no more just-salad meals either (since I’m always hungry again, oh, ten minutes later). Above all, it means lots more healthy, satisfying meals. So if you’re looking for something in that last category, these mini frittatas are just perfect.
AND — did you think I forgot? The winner of the Hanky Panky giveaway is Comment #101, Jen, who totally deserves them after spending all New Year’s Eve working at a hospital!
mini hearts of palm and mozarella frittatas
4 whole eggs
2 egg whites
1 tbsp olive oil
6 hearts of palm, minced
1/2 tsp coarse sea salt
3/4 cup grated mozzarella cheese
Preheat oven to 375 degrees.
In a large bowl, beat eggs with salt and olive oil until foamy and approximately doubled in size.
Using butter or cooking spray, grease a muffin tin generously. Divide hearts of palm and cheese into twelve muffin molds. Fill to 1/2 full. Pour egg mixture over the hearts of palm and cheese so that each cup is nearly full.
Bake for 20-25 minutes, or until eggs are set and slightly browned on the tops.
Makes about twelve mini frittatas.