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Serving sizes


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Hi all,


Just making some food for my first week! Made a frittata and just don't know the serving size. It is the frittata from the book "It Starts With Food," but just says, cut in wedges. 8 Servings?




A serving of eggs, if they're the only protein, is as many whole eggs as you can hold in your hand -- probably three to four for most women. So when I make a frittata or egg casserole, I try to divide it so that I get at least three eggs' worth if there's no other meat, or maybe two eggs' worth if there is sausage or something else in it. 


The real test of how big a serving you need is going to be if you can go 4-5 hours between meals without being hungry, and you might have to try different things the first few days to determine what that amount is. Start with at least a minimum amount of fat and protein based on the meal template and adjust from there. More vegetables are always good -- aim for at least 1-3 cups per meal, but it's the protein and fat that will keep you from being hungry between meals, so don't skimp on them.

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