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      Vegetable Frittata

      Time:Prep: 10 minutesCook: 20 minutes

      A versatile recipe that can help clean out any vegetable drawer!

      Ingredient List:

      2 Tablespoons Coconut oil

      1 chopped bell pepper

      1 chopped red onion

      3 handfuls spinach

      1 zucchini, quartered and sliced

      10 eggs

      1/2 cup low-fat milk

      1 tsp garlic powder

      3/4 teaspoon nutmeg

      1 teaspoon oregano

      1 teaspoon salt

      1/4 teaspoon white pepper

      Optional: 1 avocado sliced into wedges

      Directions:

      Cooking Option 1:1. In a large saut pan, heat oil and saut vegetables until tender.

      2. While vegetable are cooking, in a separate bowl, whisk together eggs, milk, and spices.

      3. Spread vegetable mixture evenly over the bottom of the pan. Turn up the heat until the layer is sizzling hot and pour the egg mixture evenly over the vegetables.

      4.) Turn the heat down to low and cover for 8-10 minutes or until the eggs are cooked through.

      5.) Slice like a pie and serve with avocado wedges.

      Cooking Option 2:

      1. Turn the broiler on.
      2. In a large cast iron skillet, heat oil and saut vegetables until tender.
      3. While vegetable are cooking, in a separate bowl, whisk together eggs, milk, and spices.
      4. Spread vegetable mixture evenly over the bottom of the pan. Turn up the heat until the layer is sizzling hot and pour the egg mixture evenly over the vegetables.
      5. Turn heat down to medium-low, cook eggs uncovered for 5 minutes.
      6. Place cast iron skillet directly under the broiler in your oven and cook an additional 3-4 minutes.
      7. Slice like a pie and serve with avocado wedges.

      By: Carrie Snyder MPH, RD, LDSnyder Nutrition Services LLC

      CLICK HERE to learn more.