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.