TheBoltBlog

Who doesn’t love comfort food?  And if blustery winds, freezing temperatures, icy roads, and a possible reprieve from work responsibilities are not prime conditions warranting a serious, carb-filled comfort food craving, I don’t know what are?  As I fought to ignore the delicious musings of my mind (chicken pot pie, waffles, grilled cheese sandwiches, etc), it finally came to me….the frittata!!  Maybe there can never be a true low-carb comfort food, but if there is maybe it’s the frittata!  What is a frittata?  Think a crust-less quiche.

Other awesome qualities of the frittata include simplicity and flexibility.  All you need are some eggs, it helps to have an ovenproof pan like a cast iron skillet, and whatever you can find laying around in the fridge.  Personalize your frittata by mixing and matching whatever ingredients you have on hand (vegetables, herbs, meats, and cheese).  Here is what I did today and a basic guide to making a frittata.

Ingredients

• 10 eggs
• splash of cream or milk
• veggies, herbs, meats and cheese of your choice
• Olive oil
• Salt and Pepper

Here are the ingredients I found to throw into my frittata

• baby spinach
• basil
• chopped roma tomatoes
• colby jack cheese
• leftover pork tenderloin, shredded

Maybe that sounds like a strange combo to you, but this is my frittata so back off and make your own

1. Preheat oven to 425° and whisk together the eggs, cream/milk, herb (basil) and a pinch of salt and pepper
2. Warm the olive oil in a 10-inch ovenproof pan and add the egg mixture, lightly stirring until the egg begin to set but are not scrambling.
3. Stir in your veggies, meats, and cheese
4. Let cook for a few more minutes letting the eggs fully set around the edges
5. Transfer the ovenproof pan to the oven for about 5-7 minutes, until the center of the frittata is just firm

You can serve warm or at room temp, sometimes I like to give mine a little kick with some hot sauce.  Enjoy!

3/4″ Rubber Mats are definitely not the easiest thing to cut.  Don’t know if this is the best way, but here is what I did if you find yourself wrestlin’ with cutting a 100lb stall mat.  I used a utility knife, straight edge, pen, measuring tape and some soapy water.

1. Measure and mark the line to cut

2. Line up the straight edge

3. Dip utility knife in the soapy water

4. Score the cut twice with the utility knife, using the straight edge as guide

5. More soapy water and finish the cut

First few were ugly but got the hang of it after a few cuts.  Rubber is all cut and laid, now it is time to fill this place with gear!

Thanks to all those who helped to pick up, load, unload, and lay the mats!  Great grip training

Untitled from Matt McCraney on Vimeo.

I recently returned from a trip to Las Vegas celebrating the marriage of a great friend and his lovely wife.  When in Vegas playing BlackJack I am always looking for paint (face cards), yet despite my repeated requests the Aces rarely found a painted friend.  Luckily I didn’t have to rely on the luck of the draw and had my man Cesa and his team, Precision Land Development, to make sure I got paint when needed.  Great job fellas, starting to look good!

Finally, got the keys!  Take a look at the new home of Bolt Athletics and CrossFit Bolt.  Mi casa es su casa, you are welcome to stop by and check us out while we whip this place into shape.  Lots of work to do before we can fill this place up with athletes, but it won’t be long.  Up next, some paint…..time to Get BOLT!