Veggie Frittata

There are so many ways to make a frittata, and this is just one recipe to try out!

This veggie frittata combines eggs, broccoli, mushrooms, red bell pepper, fresh basil, and a little cheese (if you want it).

It's low carb as is, so pair it with some potatoes, a piece of toast, or a banana unless you're doing your low-carb day.

An easy way to get some protein and veggies into breakfast!

COOK TIME

-

PREP TIME

-

SERVINGS

4-6

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Grocery List & Ingredients

Check off what you already have.

8 organic, free-range eggs 4 cups bite-size broccoli florets 1 red bell pepper, cut into ¼-inch thick slices 8 sliced crimini mushrooms 4 basil leaves, sliced into thin strips 2 tsp extra virgin olive oil A dash of cumin, cinnamon, salt and pepper

Optional

1 cup grated cheese, divided

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Instructions

01

Preheat the oven to 350°F.

02

Bring a large pot of water to a boil; add the broccoli and cook until just tender, about 3 minutes. Drain well.

03

Slightly brown the mushrooms in a pan with 1 tsp olive oil.

04

Beat the eggs, salt, pepper, cumin, and cinnamon in a bowl.

05

Stir in the broccoli, red pepper, mushrooms, basil leaves, and ¾ cup of the cheese (if using) into the bowl with the eggs.

06

Heat 1 tsp oil in a 12-inch cast-iron pan over medium-high heat. If you don't have cast iron, use a regular frying pan.

07

Pour the egg mixture into the pan and reduce the heat to medium.

08

Cook for 3 minutes to set the bottom of the frittata. The bottom should start to feel solid when gently jiggling the pan.

09

Sprinkle the top with the remaining ¼ cup of cheese (if using).

10

Transfer the pan to the oven and bake until the frittata is set in the center and slightly puffy, about 15 minutes.

11

Let cool for 5 minutes in the pan, then run a spatula around the edges and slide onto a large plate.

Enjoy! 

SOURCE: Fertility Frittata — Blue Ova Health & Acupuncture

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