With a continuously running clock do one pull-up the first minute, two pull-ups the second minute, three pull-ups the third minute… continuing as long as you are able.
Use as many sets each minute as needed.
Christy’s Spaghetti Squash Fritatta with Marinara Sauce
3 eggs (or 2 egg whites + 1 whole egg)
1/2 -3/4 cup of Spaghetti Squash (cooked)
1 piece of garlic – minced
sea salt to taste
pepper to taste
Find your favorite paleo marinara sauce – there is a good Mezzetta’s one…
add 1 Tablespoon of Tomato Paste
1 can of diced tomatoes
2 pieces of Garlic- minced
1 tsp. Italian Seasoning
10 mushrooms sliced (optional)
Heat 1 teaspoon olive oil and saute onion until soft. Add garlic and cook until just fragrant.
Beat eggs, add spaghetti squash – gently stir into eggs with fork. Pour into pan and redistribute spaghetti squash as needed. Turn heat to low and cook until eggs are set. I recommend putting a lid on the frying pan to help set the top as well. When eggs are almost done, loosen the eggs all around the pan. Put a plate on top the frying pan, carefully flip and then slide frittata back into pan. Continue cooking for another minute or so.
While the fritatta is cooking, heat up your sauce with the added tomato paste, tomatoes, mushrooms and seasonings.
When eggs are set, plate them with some marinara sauce and enjoy!
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