Green Power Veggie Frittata

Do you need something green and nutrient dense to start 2018 right after piles and piles of Christmas cookies? 

I got you. 

This frittata is quick and packed with vegetable goodness and meatless protein.

I love making a frittata on a Sunday morning and enjoying it for the next few days- especially since I'm wanting to eat home cooked food as much as possible after traveling. New Zealand posts will be up soon, I promise!

Pair it with some fruit and whole grains and it's a nutritious, filling breakfast!

Green Power Veggie Frittata

Ingredients:

-5 eggs
-1/2 tbsp oil
-1/4 cup milk/dairy-free substitute
-3 cups chopped green vegetables of your choice (ideas: spinach, kale, broccoli, asparagus, peppers, zucchini... you could also add mushrooms and onions!)
-1/4 cup cheese of your choice (ideas: gorgonzola, gouda, pepper jack, bleu, mozzarella)
-Spices: salt, pepper, basil, parsley

Serves: 4-6

Directions:

1. Turn on 'broil' setting on oven
2. Heat oil in a medium oven-safe pan over medium-high heat
3. Add vegetables and sautee until fragrant and slightly softened, about 4 minutes.
4. While vegetables cook, crack and whisk eggs into a a medium bowl. Add desired spices and the splash of milk. Whisk.
5. Make sure vegetables are evenly distributed in pan. Pour egg mixture over vegetables. Add cheese crumbles on top.
6. Continue to cook over medium-high heat. As eggs set, run a rubber spatula around the edge of the pan.
7. When top is nearly set, place pan inside oven 6-inches from broiler. Broil for 3-5 minutes, checking frequently.
8. Let cool 5 minutes. Cut into triangles and serve, or place into containers for meal prep!

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