This Frittata is another great, quick way to use the bundle of organic vegetables I pick up
weekly. It is full of vegetables; broccolini, leeks, baby portobello, tomatoes, and served with
a side of salsa and avocado it makes for great breakfast or brunch fare. It is high in protein to
get your morning started out right and gives you a good source of energy throughout the day.
Make sure to get your protein in a balanced breakfast in the morning if you are trying to lose
weight. Studies show eating a protein-rich breakfast keeps your blood sugar levels and cravings
in check for the day. If you really need your pancakes or waffles, make it whole grain and add
flax seed, chopped almonds, walnuts, or fresh peanut butter to give you that extra boost.
Or try these
that are gluten-free.
- ¼-½ cup chopped broccolini or broccoli
- 2-3 Tablespoons chopped leeks or onion
- ¼ cup sliced baby portobello or button mushrooms
- 4 eggs + 1 teaspoon water (you can use egg whites only)
- ¼ cup baby tomatoes, sliced (optional)
- ⅛ teaspoon salt
- 2 teaspoons oil
Serve with Pico de Gallo salsa and fresh sliced avocado if desired.
- In a medium pan, preferably nonstick, add 1 teaspoon oil and sauté the broccolini,
leeks, and mushrooms for 3 minutes or until tender.
- Meanwhile, in a medium bowl, whisk the eggs and 1 teaspoon water till foamy. Then add
the eggs to the pan and cook until firm on the bottom but still slightly runny on the top.
Tilt pan to cook any excess egg mixture on top.
- After about 5 minutes cooking and firm, use a large plate, place it over the pan and
flip the pan quickly. Add another teaspoon oil in the pan, then slide the frittata back
into the pan and cook an additional 5-7 minutes or eggs are firm to your liking. Check and
move often to prevent from sticking. Keep at a low heat for entire cooking time. Slide onto
plate to serve. Garnish with chives, avocado, and salsa if you like.
Also appropriate for Lacto-Ovo Vegetarian and Gluten Free diets.
For photographs and detailed instructions, please visit
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