Veggie Frittata

Eggs are often a go-to meal for breakfast, lunch or dinner in our household. They are quick, always in stock, and a healthy protein to complete a balanced meal.  The only problem is creating variety with your eggs…a frittata is just the answer!

Veggie Frittata

olive oil spray
1 potato (organic)
1 bell pepper (organic)
1-2C spinach (organic)
1/2C-3/4C low fat cottage cheese
4-5 whole omega 3 eggs
3-6 egg whites
ground pepper and sea salt to taste. 
Clean bake potato and pierce with a fork.  Cook in microwave for 2-3 minutes until softened.  Slice into 1/2inch pieces.  Heat medium to large saucepan on medium heat and add olive oil.  Toss in potato, bell pepper and spinach.  Pour beaten eggs and cottage cheese over top and let cook.  Turn on oven broiler to heat up.  Cook eggs until about solid (a little runny egg still on top).  Bake the remaining dish under the broiler (make sure it is an oven safe pan, meaning no wood or plastic, AND be sure to keep an eye on it as it can burn quick). 
Slice into 4 servinins and top with avocado for some healthy fat! 

Until next time…
look good, feel good, do good
Sara B.

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