Garden Delight Frittata

Hey Everyone!

Yesterday's workout was actually pretty good. I jogged/walked 2.24 miles in 41 minutes so I'm pretty proud of myself for someone that doesn't jog.

I went with my best friend, Amanda. We had a blast and when we came back, we started the 30 day ab challenged and I even showed her the Zumba dance to one of my favourite Soca songs (Bend Over - Machel Montano).

I can't say how this will continue throughout the week, but I started and we all know the hardest part is just starting.

So to stay on the healthy trend, I got up at 6 am to make a frittata for breakfast. I've made a frittata once before when I was living in Tampa, but this one is SOOOOOOO much better! I was inspired by The Kitchy Kitchen's Farmer's Frittata, and swaped out some ingredients for my own family's taste and to save money. I used ingredients I already had on hand and want you to know that you can do the same. Frittata's are a great way to add vegetables to your diet, especially during breakfast, a meal we don't typically add vegetables to.

A Frittata is something between an omelette and a crustless quiche. All of these incorporate protein and vegetables into the egg mixture, but an omelette tends to be more egg with just a bit of protein and vegetables. A quiche usually uses a cream and cheese base and therefore is heavier on the dairy, but a Frittata just uses eggs as the base and often you don't even taste the eggs because of all the other protein and vegetables. So if you don't particularly like the taste of eggs this might be the option for you. You can put pretty much any meat, poultry or fish into a Frittata along with any vegetable so it's a great way to use up the last of your leftovers. It is usually baked in the oven and then cut into wedges and eaten either hot or cold. It can also be cooked on top of the stove in a skillet, and some recipes will call for that method. This recipe started off on the stovetop for 1 minute but is many cooked in the oven.

GARDEN DELIGHT FRITTATA

Ingredients:

• 3 eggs, whole

• 4 egg whites

• 1/4 cup milk

• 1/4 cup corn

• 2 tbsps garlic and pepper powder

• 2 handfuls spinach

• 4 slices tomatoes

• Cheddar and white cheddar cheese

Directions

1. Preheat oven to 400, or use a toaster oven.

2. Whisk eggs, egg whites, milk, and 1 tbsp garlic and pepper powder.

3. In a 9-inch skillet, using a non-stick spray, coat the pan evenly. Add the corn and remaining garlic and pepper and sautee until slightly golden.

4. Add the spinach until slightly wilted. Then (at this point feel free to spray the pan again just to ensure moisture and non-stickiness) pour the egg mixture over everything. Allow to sit for about 1 - 2 minutes, don't stir.

5. Grate a mixture of cheddar and white cheddar cheese over the egg mixture (as much or as little as you want). I like it cheesy so I pushed some of the cheese down with a spatula then added more.

6. Place tomato slices over the top of the egg mixture.

7. Remove from heat then place the skillet in your oven or toaster oven. Bake for 10-20 minutes. I ended up putting mine in for 20 minutes because the middle wasn't set after 10 minutes, and nothing is worse than eating raw egg. So monitor yours to see how much time you'll need.

8. Slice it up while still warm and serve with you favorite whole wheat toast. Or skip the added carbs and serve with a side of fruit. It's totally up to you!

Enjoy!

XoX,

Olivia

#egg #frittata #breakfast #corn #spinach #tomato #cheddar #cheese #vegetable #vegetarian #protein #healthy #healthyliving