|5 min||10 min||2|
|4 medium egg||Egg|
|1 tbsp||Parsley, fresh|
|1/2 tsp||Oregano, dried|
|1/4 tsp||Garlic salt|
|1 dash||Black pepper|
|1 tbsp||Water, filtered|
|2 tsp||Butter, grass fed, unsalted (or coconut oil)|
|2 stalk(s)||Green onion, scallion, ramp (chopped)|
|1/2 cup||Broccoli, raw (or asparagus, green beans)|
|1/2 cup diced||Celery|
1. In a bowl, whisk together eggs, parsley, oregano, garlic salt, pepper and water. Set aside.
2. In a heavy skillet, melt butter or coconut oil over medium heat. Sauté green onions, broccoli and celery for 4 to 5 minutes or until tender-crisp.
3. Pour egg mixture over vegetable mixture 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 warmed 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 or 1/4 avocado per serving.
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.