Riced Broccoli & Sun-Dried Tomato Post Workout Frittata

There are a handful of things in my life that I like to be quick….my post workout meal being one of them. 

Typically during a workout, no matter how long or short, I give it 110% and am ALWAYS ready to refuel minutes after finishing.  

My routine consists of either coming home from a run or coming up the stairs from my “whine cellar” AKA my home gym and heading straight to the kitchen to see what I can shove in my mouth. 

Obviously, it has to be nutritious and delicious but speed is also key here too.  If I am not blending together a smoothie my next go-to is eggs.  I love them in any form but I REALLY love them mixed in with some veggies with a side of gluten free toast. 

Lately, I’ve been enjoying my eggs frittata style made with sun dried tomatoes a riced broccoli. 
Riced Broccoli & Sun-Dried Tomato Frittata Recipe. It's an quick, easy and healthy post workout breakfast!

Yes, riced broccoli.  No, I don’t spend the time or effort actually ricing it (remember, I am HANGRY and need fuel ASAP).  I recently found steam in a bag riced broccoli from Hanover and it’s my new jam.  

I literally steam the sucker, sauté it along with some onions, button mushrooms and sun dried tomatoes then whip up a few eggs, pour it in a pan and watch it become a kick butt stove top breakfast frittata. 

Riced Broccoli & Sun-Dried Tomato Frittata Recipe. It's an quick, easy and healthy post workout breakfast!

Riced Broccoli & Sun-Dried Tomato Frittata Recipe. It's an quick, easy and healthy post workout breakfast!

frittata 5


Easy, peasy and quick.  Which is always why the pics I snapped are done a little hastily…I was pretty hangry and ready to dig in so for that, I apologize 😉 

Rice Broccoli & Sun-Dried Tomato Post Workout Frittata



  • 1 tbsp extra virgin olive oil 
  • 1/3 cup chopped onion 
  • 1/2 cup sliced mushrooms 
  • 1/2 cup oil packed, sun-dried tomatoes 
  • 4 large eggs
  • salt and pepper to taste
You might also like:  Meatless Monday: Twice Baked Cauliflower {vegan, gluten free}


  1. Heat oil in medium pan then add onions and cook for approximately 2 minutes then add in the mushrooms and cook for an additional 3 minutes.  
  2. Add in the riced broccoli and sun-dried tomatoes and sauté for 2-3 minutes mixing in the onions and mushrooms. 
  3. Whisk eggs, salt and pepper together in a bowl. 
  4. Remove pan from the heat and add eggs into the veggies.  Mix in then pour back into the greased pan. 
  5. Cover with a lid and cook over medium heat for approximately 5 minutes. Top of the eggs may still be a bit runny, if you wish to brown the top then put it under the broiler for a few minutes. 
  6. Serve along with gluten free bread and DIG IN.

Have a meatless recipe to share for Meatless Monday? Be sure to linkup with myself and Dixya from Food, Pleasure & Healthmeatless monday linkup

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This post is also linked up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday.

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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