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
1 red pepper, chopped4 plum tomatoes, chopped3 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!