Jump Start Frittata
Rate this recipe!
| Servings |
|
Ingredients
Dairy
- 12 extra large eggs
Fresh Vegetables
- 1 medium zucchini
- 3 cups baby spinach
- 1 large tomato or red onion if you don't like tomato
Fresh Herbs - Spices
- 4 cloves garlic
Ingredients
Dairy
Fresh Vegetables
Fresh Herbs - Spices
|
Rate this recipe!
|
Instructions
- Preheat oven to 325 degrees.
- Lightly spray large cast-iron skillet or 9 x 13 Pyrex baking dish with propellant-free 100% oil cooking oil spray {avocado, coconut, or extra virgin olive oil}.
- Add 3 cups loosely packed baby spinach to skillet or baking dish. Wash and slice zucchini and tomato, cutting tomato slices in quarters. Arrange on top of spinach.
- Whisk 4 eggs and 8 egg whites in a large bowl. Peel and press or finely mince garlic and add to bowl. Mix well. If using, add salt and pepper, to taste. Pour egg mixture over prepared vegetables.
- Bake about 30 to 45 minutes or until center is almost set and frittata is lightly browned around the edges. Remove from oven, slice into wedges, and serve.
- This recipe makes 4 servings. Refrigerate half of the cooked frittata for tommorrow's breakfast.
- *NOTE - to make frittata to go, chop vegetables before mixing with eggs. Line muffin tin with cupcake papers. Add frittata mixture and bake, reducing cooking time.
Recipe Notes
Makes 4 servings.
Nutritional label information coming soon!
Share this Recipe
Leave a Reply