Summer Veggie Frittata

We're always looking for ways to make our work week easier and thought we could help you do the same! Try this healthy summer recipe on the weekend and take the leftovers for a healthy breakfast at work.

 

1 - 2 Tablespoons olive oil

 

3 cups veggies your choice: ie, summer squash, zucchini, broccoli or greens, chopped 

 

1 medium onion diced 

 

2 cloves minced garlic

 

1/2 cup milk of your choice: ie, almond, coconut or hemp

 

1/4 cup fresh herbs of your choice: ie, parsley, cilantro, basil

 

6 eggs

 

1 - 1 1/2 teaspoons sea salt or Himalayan salt

 

1 teaspoon ground pepper

 

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Preheat oven to 350. Heat oil in a large saute pan over medium heat. Add veggies and onion and cook until tender. Add garlic and cook until fragrant, 30 sec to a minute.

 

In medium bowl, combine eggs, milk, herbs salt, pepper and whisk together. 

 

Put the veggie mixture into a lightly oiled large pie tin or iron skillet and pour the egg mixture over the top. Bake in oven for 15 - 25 minutes or until the center is firm. Remove from oven and serve warm or at room temp. Store in fridge and take for a morning on the go breakfast. 

 

Recipe inspired by: "Clean Eats" - Alejandro Junger, MD.


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