An easy protein and veggie-packed breakfast or lunch.
4 medium egg
(or 1 tsp dried)
(or asparagus, green beans)
1/2 cup diced
In a medium bowl, whisk together eggs, parsley, oregano, garlic salt, pepper, and water. Set aside.
In a heavy skillet, melt coconut oil over medium heat. Sauté green onions, broccoli, and celery for 4 to 5 minutes or until tender.
Pour egg mixture into the pan over vegetables and cook for 30 seconds. Cover and cook for 2 to 3 minutes or until the eggs are set. Cut frittata in half and slide out of the skillet onto plates. Enjoy!
You can use a variety of veggies including mushrooms, green beans, cauliflower, and bell peppers.
This dish makes a great lunch with a side salad.
No garlic salt?
Use the same quantity of combined sea salt and garlic powder.
This is a great dish to meal prep in advance and store in an airtight container in the fridge for 3-4 days.
Eggs contain choline, an important B vitamin to help build the membranes of our cells and is essential for brain health. They are also high in bioavailable protein, other B vitamins, selenium, vitamin D, calcium, and zinc.