| 9 | 15 | 189 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 4 medium | Egg |
| 1 tbsp | Parsley, fresh |
| 1/2 tsp | Oregano, dried |
| 1/4 tsp | Garlic salt |
| 1 dash | Black pepper |
| 2 tsp | Butter, grass fed, unsalted |
| 2 stalk(s) | Green onion (chopped) |
| 1/2 cup | Broccoli, raw (or asparagus, green beans) |
| 1/2 cup diced | Celery |
In a bowl, whisk together eggs, parsley, oregano, garlic salt (if using), pepper and 1 tbsp (15 mL) water. Set aside.
In a heavy skillet, melt margarine over medium heat. Sauté green onions, broccoli and celery for 4 to 5 minutes or until tender-crisp.
Pour egg mixture over vegetable mixture and cook for 30 seconds. Cover and cook for 2 to 3 minutes or until set. Cut frittata in half and slide out of the skillet onto warmed plates.
Enjoy!
| Meat Alternative | 1 |
| Vegetables | 1.3 |
