Veggie Frittata

Nothing beats breakfast for dinner, good ol’ pancakes or scrambled eggs, especially if you’re short on groceries (or have an awkwardly strong love for breakfast buffets). We whipped up a frittata for dinner tonight, which hit the spot after a run for one and a yoga session for the other. Dinner was ready in 20 minutes, and packed with the healthy protein of eggs (1 egg provides 6 grams of protein, nutrients and essential amino acids at only 68 calories), antioxidant-packed veggies and a sprinkle of the good stuff–cheeese. We usually don’t order frittatas from restaurants because we’ve found they’re often slightly over-cooked and get that spongey consistency, so we made sure not to over-bake ours. Substitute this recipe with any veggies you have on hand–we recommend trying to keep a balance of sweet (tomatoes, corn, peppers) and savory (kale, broccoli, mushrooms, spinach) veggies.

2 stalks kale, leaves torn from stem
2 bunches broccoli, chopped
Image1 red pepper, choppedImage4 plum tomatoes, choppedImage3 eggs
Parmesan cheese (use any cheese-cheddar, goat)
Dash of paprika
Salt & pepper

Preheat oven to 350 degrees
Drizzle olive oil in a pan, sauté kale and broccoli over medium heat for ~5 minutes
Add red peppers and plum tomatoes, sauté for another 1-2 minutes
Beat eggs in a bowl, add salt, pepper and paprika
Pour eggs over veggies, let cook for ~5 minutes
Transfer entire pan to a small baking dish and sprinkle with paprika
Sprinkle with cheese
Bake for ~3 minutes
Scoop and serve!


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