Protein Packed Breakfast and Lunch Recipes


Personal trainer and health coach, Michele Cuffe, joins Gayle Guyardo in the Bloom Kitchen with anytime frittata recipes you can eat for breakfast or lunch.

Cuffe made a delicious spinach, mushroom, bacon, and goat cheese egg frittata great for breakfast, lunch, or dinner.


  • 5 eggs (pasture raised)
  • 1 cup almond milk (or real milk)
  • 1 package of frozen chopped spinach (thawed and drained)
  • Shitake mushrooms (sauteed in olive oil)
  • 1 package of uncured no sugar bacon
  • Goat cheese (optional)

Mix and cook in pie dish at 375 degrees for about 30 minutes.

Bloom is part of Nexstar and airs in the Tampa-St. Petersburg market on both WTTA and WFLA TV stations plus our syndication has expanded beyond the Tampa/St. Petersburg market and streaming service and TV stations in Puerto Rico, U.S. Virgin Islands and Madison, WI.

We are now being carried by YouToo America and airing in over 40 more markets with a reach of approximately 36 million households.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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