Simple Veggie Frittata

I went into my fridge this past weekend and I noticed I had a lot of “odds and ends” left of vegetables that, if they didn’t get used soon, would go bad.

And who wants to waste perfectly good vegetables - or money?

Not me! So, instead of throwing these perfectly good vegetables into the trash, I decided to make a delicious Veggie Frittata for our Saturday Morning Breakfast (or brunch)!

VEGGIES: Aim to eat a rainbow of colors to give your a variety of phytonutrients & a diversity of fibers….AKA all the nutritious good stuff.

EGG OPTIONS: Use egg whites to cut the fat & inflammation. Or, try a plant based egg substitute like Just Egg made from mung beans with no saturated fat or cholesterol plus a little kick of turmeric.

CHEESE: Use a non-fat cheese or a plant based cheese. Read the labels carefully. Many plant based cheeses are high in total fat and saturated fat.

Grab the recipe!

Prep Time: 5 minutes | Cook Time: 10 minutes |Serves 1

WHAT YOU NEED:

Variety of vegetables that would otherwise have to be thrown out or you enjoy, chopped into bite-sized pieces (I used red onion, zucchini, spinach, and grape tomatoes)
½ cup egg whites or egg substitute or plant based egg substitute (ex Just Egg)
Everything But The Bagel or other seasonings, to taste
¼ cup fat-free or non-dairy cheese
Non-stick skillet

HOW TO DO IT:

Medium chop vegetables (except spinach).
Warm up the non-stick skillet on medium-high heat.
Add veggies to the skillet. Saute the vegetables until they are soft (if you’re using tomatoes, wait to throw them into the skillet until later in the cooking process since they tend to cook faster).
Add egg whites to the pan and cover with a lid until they are just solid. Turn heat to low-medium to prevent scorching on the bottom.
Remove from heat.
Sprinkle with cheese and Everything But The Bagel seasoning (or your favorite seasoning of choice). Cover with the lid again until the cheese is melted.
Pair with a side of whole-grain toast or an English muffin and enjoy!

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