Serves: 6 servings

Ingredients

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

Instructions

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.

 

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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