Serves: 6 servings


1 Tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
½ zucchini, shredded
½ cup broccoli florets
¼ cup sun dried tomatoes, chopped
6 eggs
2 Tbsp almond milk
¼ cup Parmesan cheese
1 tsp. dried oregano
¼ tsp. red pepper flakes
½ tsp. pepper
Pinch of sea salt


Mushroom Sausage Frittata

Broccolini, Bacon and Blue Cheese Frittata

Zesty Eggplant Frittata


Preheat oven to 375 degrees.

In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli and sun dried tomatoes, cooking an additional 2 minutes. Set aside.

In a large bowl, whisk together eggs, milk, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until nice and foamy.


Grilled Salmon Kebabs with Dill Yogurt Sauce ( Bonus Video )

Spaghetti Squash Boats with Spicy Sausage

Healthy Veggie Egg Muffins

Poor egg mixture over top of the veggies in the skillet until evenly coated and cook on medium heat until bottom is set, about 5 to 6 minutes.

Transfer skillet to oven and continue to cook until edges are slightly brown, about 10 to 15 minutes. You’ll know it’s done when a knife inserted comes out clean, enjoy!


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May 17, 2017