I seem to be on a protein bowl kick. I think they’re super fun to make and have endless variations. Low carb, full of flavor and fresh veggies and protein.
This yummy bowl started with blackened shrimp (my new obsession – I use Old Bay Blackening mix, it’s great and not super salty). I simply sprinkle the shrimp with the seasoning and saute them quickly in my wok. When cooked, I removed the shrimp from the wok and quickly stir fried the black beans, diced tomatoes, red bell pepper, red onion, and jalapeno.
For the layers I started with spaghetti squash (which I had leftover and just warmed up) followed by the stir fried veggies, shrimp, avocado and a little cheddar to top it off.
What to do with leftover steak, shrimp, chicken or other protein? Make a protein bowl (inspired by my favorite quick eatery – when we actually had to leave the house to work – Dos Toros). It’s very easy to prepare and assemble. I warmed up my leftover steak (cut into small cubes) in a pan. I also warmed up some black beans in a separate pan. When it’s all warmed up simply layer ingredients in your bowl: first beans, then steak, then top with whatever you like. I topped this bowl off with san marzano tomatoes diced up, diced red onion, chopped fresh avocado, fresh chopped jalapeno then a handful of shredded cheddar. I also added a few julienned fresh mint leaves from the garden just to give it a pop. You can toss this all under a broiler for a few minutes to melt cheese or just go for it as is!
The fun part of making a frittata is that it’s a great way to get rid of leftovers. In this case we had some potatoes, broccoli rabe and a few kalamata olives from apps the night before. I employ my cast iron skillet for this meal. Since I learned how to take care of this persnickety, heavy pan it has become my favorite.
To make any frittata, start by sauteing your veggies in a little EVOO. When veggies are warmed up (remember I used leftovers so they’ve already been cooked) add a tablespoon of butter and spread veggies out evenly on bottom of pan. Pour in your well scrambled eggs (I use my Kitchen Aid so that the eggs are nice and airy). Lower heat and cook on stovetop for about 3 minutes. Transfer to a 375 degree oven for 15 minutes. You can test doneness by inserting a toothpick, if it comes out clean you’re done!