Try this superfood veggie frittata for an easy way to seriously kick-up your breakfast nutrition. One recipe makes enough frittata for 4 breakfasts.
Ingredients
1 tbsp
Coconut oil
(virgin)
2 clove(s)
Garlic
1 medium
Zucchini
(sliced)
1/2 bunch
Asparagus
(cut into manageable pieces))
1/2 medium pepper(s)
Red bell pepper
(diced)
1 cup
White beans, canned
(cooked)
6 large
Egg
(omega-3)
2 cup
Kale
(Tuscan variety- julienned-about 1/2 bunch)
1 tbsp
Rosemary, fresh
(chopped)
1/4 cup
Parsley, fresh
(chopped)
1 tsp
Sea salt, fine
(or to taste)
1/2 tsp
Black pepper
(or to taste)
Instructions
Preheat oven to 450 farenheit. Heat the oil in a 9-inch oven-proof sauté pan.
When the oil is hot, add the garlic, stir for a few seconds, then add the zucchini, asparagus, and peppers. Sauté for about 7 minutes.
Add the beans, stir in, and cook for another 5 minutes.
Add the eggs, mix into the vegetables, and then add the kale and seasonings. Quickly stir the mixture so that the raw eggs are surrounding the vegetables evenly, and the kale begins to wilt.
Before the eggs have a chance to cook too much, put the pan in the hot oven and allow the frittata to bake and become firm, about 12 minutes.
Cut into quarters and serve immediately, or save for easy meals throughout the week.
