Health Scoop Taste

Here is why we love this super-quick veggie frittata….

ONE SERVING IS under 150 calories! Plus the protein, veggie, fiber combo in this super-quick veggie frittata will actually leave you satisfied. So since it’s farmers’ market season, why not?

Grocery list: 1 onion, 1 garlic head, 6 eggs, soy milk, Pamasean cheese, oregano, salt, pepper, 1 red pepper, broccoli florets, 1 zucchini, sundried tomatoes, olive oil

For 6 servings:

  1. Preheat the oven to 375 F.
  2. Dice an onion, mince one clove of garlic.
  3. In a large bowl whisk 6 eggs, add 2 tablespoons of soy milk and 1/4 cup of Parmesan cheese.
  4. Add 1/2 teaspoon of oregano or thyme, 1/4 teaspoon of salt and a pinch of pepper.
  5. Whisk the concoction and set aside.
  6. Shred 1 zucchini. Cut one red peeper into long strips. Mince half a cup of broccoli florets.
  7. In a skillet, sautee 1 tablespoon of olive oil.
  8. For four minutes, sautee the small diced onion and 1 clove of minced garlic from step 2.
  9. Add the ingredients from step 6.
  10. Add 1/3 cup of sun dried tomatoes.
  11. Let this cook for 3 more minutes, bring to low heat.
  12. Now take the egg mixture and pour it over the veggies. Cook for 6 minutes (let it set!)
  13. Transfer the skillet to the oven and let it bake for 13 minutes.

Bon appetit.

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