Morning Frittata

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Yield: 3 servings

If you’re like me, getting vegetables into the morning is not simple. I love them, I really do, but not until around lunchtime. To help me increase those critical and health providing ingredients, this breakfast appears on my table at least 3 times per week. Aside from its beauty, it tastes great too! Because this is a lower fat recipe, it can really help you balance your macros. If you prefer a little more fat and flavor boost, add pieces of Turkey Bacon or a sprinkling of organic cheese to the final minute of cooking.

 

Adapted from Whole30, Mushroom, Leek & Spinach Frittata

Ingredients

  • 1 tablespoon Coconut, olive or avocado oil
  • 1 Yukon potato, sliced thinly (optional)
  • 2 Leeks, sliced
  • 1 1/2 cups Mushrooms, sliced
  • 2 Garlic cloves, minced
  • 1/2 teaspoon Red pepper flakes
  • 1/2 Red, yellow or green pepper, sliced
  • 1 1/2 cups Broccoli florets or broccolini, lightly steamed or microwaved to soften
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 Egg yolks
  • 4 Egg whites
  • 1/4 cup Parsley, chopped
  • 1/4 cup Green onion, sliced
  • 1 dash Vegan Parmesan (optional)

Instructions

  1. Heat oil in large cast iron skillet. If using potatoes, fry on each side until cooked through and browned. Remove from pan and set aside.
  2. Add leeks and garlic to the pan and cook until they begin to soften.
  3. Add the rest of the vegetables and cook until softened. Make sure your broccoli is very small or presteamed/precooked
  4. Return potatoes to the pan and pour beaten egg whites and yolks with salt and pepper over the vegetables.
  5. Cook until eggs set and only uncooked eggs on top remain. Put pan in oven under 450° broiler, just long enough to cook eggs on top.
  6. Sprinkle with parsley and green onions. Serves 3.

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