Veggie Frittata

After a weekend of gluttonous beer-festing at the Firestone Walker Invitational Beer Festival, it has been great to enjoy some light dinners this week.

On Monday night I wanted to get as many vegetables in us as possible. Usually I would make a smoothie but I was a little smoothied out, so I decided to make a veggie frittata with green salad. It was SO delish and I ate the leftovers cold for lunch the next few days.

Frittatas are practically the easiest thing in the world to make. I even made it a little healthier by only using 2 whole eggs and the rest egg whites.

Into my veggie heavy frittata went:
Mini red and yellow bell pepper
Onion
Garlic
Spinach
Broccoli
Baby Heirloom Tomato
Avocado (on top)

I cut the broccoli into tiny pieces first so it would cook better, and also sliced the tomato and laid it on top right before putting it in the oven. You can basically use any veggies you have on hand.

Recipe: Veggie Frittata w/ Green Salad

Serves 4 (or 2 w/ leftovers)

Frittata Ingredients:
10 egg whites + 2 whole eggs
Unsweetened coconut milk
Broccoli (cut into small pieces), about half a head.
Red and Yellow Bell pepper (2 minis, also finely chopped)
1/2 Onion finely chopped
4 cloves garlic finely chopped
Baby tomato (or normal) thinly sliced
Spinach (about 1/2 a bag of baby spinach)
Sliced Avocado
Extra Virgin Olive Oil
Feta Cheese (just a sprinkling for taste)
Salt and Pepper to taste

Salad:
Trader Joe's Power Greens (1 handful per person)
Trader Joe's Bruschetta Sauce

Directions:
Preheat oven to 400 degrees. While the oven is preheating, chop those veggies!

Heat up an oven-safe medium-sized pan over medium heat with a little olive oil. Drop your broccoli in the hot pan. While broccoli is cooking whisk eggs together with a dash of coconut milk (or other unsweetened milk). When broccoli is about halfway through cooking add garlic and bell pepper. After a minute add spinach. When spinach has wilted down pour in eggs. NOW DON'T TOUCH! When the eggs have begun to cook around the edges, lay sliced tomato and cheese on top, remove from heat and place in oven for 10 minutes (or until eggs are set).

While frittata is in the oven arrange your greens on the plate with a dab of bruschetta sauce on top (ta-da! salad!).

Remove frittata from oven and let set for two minutes. Slice and serve w/ avocado on top!