Veggie Dinner with Asparagus Frittata & Spinach and Strawberry Salad

The story goes that I generally put on weight over winter; however this didn’t seem to be the case for me this year. I simply waited to eat like a mad woman weeks before the launch of spring, warm weather and dom.dom.dom bathing suits. After a put-me-in-my-place shopping experience last Friday I started this week off with a renewed commitment to eating healthy (and not-so-healthy only in moderation) and getting back into a regular work out pattern.

While perusing the food sites and blogs yesterday I stumbled on this recipe for Asparagus Frittata and decided to make it for dinner. I also decided that a spinach and strawberry salad would be the perfect accompaniment.

After a trip to the gym for leg night I stopped by the store to pick up fresh asparagus, cottage cheese, mushrooms, tomato and the ingredients for the salad which included: baby spinach, organic strawberries, English cucumber, slivered almonds, sunflower seeds and Marzetti Salad Dressing Simply Dressed Strawberry Poppy Seed.

I saw the Simply Dressed Strawberry Poppy Seed dressing in the produce case and contemplated not getting it because of the cost. Trust me on this, worth every penny. One of the best dressings I’ve ever tasted in my life!

In essence I was pulling together a vegetarian meal. Not something that happens too often when I prepare a meal. Both the salad and the frittata were a big hit winning over my roommate who claims to dislike eggs and my love didn’t bat and eyelash over missing meat stating that there was “plenty of protein in the eggs and nuts.”

Score one for day one of countdown to flat belly.