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Lauren Majewski

January 31, 2016

Morning Veggie Frittata

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I have been wanting to try and make this veggie frittata for a while.  This is a weekend recipe since it takes about 30 minutes to make it.  It can be kept in the fridge for up to 4 days in an air tight container.  I am someone who has a hard time getting in all of my veggies throughout the day so I try to get in a full serving in the morning either in a shake or in my eggs.  This Veggie Frittata was REALLY good and there are so many combinations of veggies that could be made.  I instantly thought that turkey bacon would have been an excellent add on.  We made it on the side.  My kids enjoyed it as well. I topped their’s with a little more cheese.  Here is the recipe.  Hope you enjoy it!

 

Morning Veggie Frittata

 

What you need:

 

1 tsp EVOO (Extra Virgin Olive Oil)

1 large Zucchini, Chopped (2 if they are medium)

1 Red Bell Pepper

6 oz Spinach (Or a Power Greens Mixture)

12 Large Eggs (Pasture Raised is best)

1/4 cup unsweetened Coconut Milk

1/2 tsp salt

1/2 tsp, garlic powder, (OPTIONAL)

 

What to Do:

 

Heat Oil in a 10 in non stick skillet.  Add Peppers and Zucchini and cook for 4-5 minutes stirring frequently.   Add Spinach or Greens and cook until wilted.  Remove from heat and set aside.  Combine Coconut milk and eggs in a large bowl and wisk until blended. season with salt (and garlic powder if you desire).  Pour Egg Mixture into the skillet and cook over medium low heat stirring frequently with a rubber spatula for 6 to 9 minutes, OR until egg mixture starts to set on the bottom and form on the top.   Place skillet in the oven on Broil for 3 to 4 minutes or until lightly browned and fluffy.  Cut into 6 servings.

 

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