Wednesday, July 28, 2010

Veggie Frittata

Breakfast is one of my favorite meals of the day! I like breakfast foods so much, that I often have them for lunch and dinner, too! This is a quick, yummy recipe filled with lots of fresh veggies and plenty of protein!

You'll need:

8-12 eggs
3/4 c skim milk
1 tsp olive oil
2-3 cloves of garlic
1/2 an onion
1/2 a bell pepper
1 large broccoli crown
1/2 yellow squash
a generous handful of baby spinach leaves
2 medium sized potatoes
4 strips turkey bacon OR 2 links lean turkey sausage
1/2 c shredded cheese
salt and pepper to taste

First, as your olive oil heats up in an oven-safe skillet, slice the potato into thin pieces and then add to your skillet. Sprinkle potatoes with salt and pepper. As they are cooking, dice garlic, onion and bell pepper and add to potatoes, stirring often. Next, add the turkey bacon or sausage, diced into small pieces. When the potatoes begin to feel tender, add the broccoli and squash after it has been cut up into bite sized pieces (make sure to include the broccoli stem, too!) Stir often. While this is cooking, whisk together the eggs, milk and finely chopped spinach in a separate bowl with some salt and pepper. Feel free to substitute egg whites for some of the whole eggs. Once the potatoes are completely done cooking, shake skillet a bit to even out veggie mixture then pour egg mixture on top of that. Sprinkle the 1/2 c of shredded cheese (any kind will be yummy but I like to use 2% cheddar) on top and then place in a 350 degree oven until the eggs are set and cheese begins to brown.

Add some fresh fruit and a piece of 100% whole wheat toast and you have a hearty, healthy, complete meal!

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