Mastering the art of a veggie frittata is key to every healthy cook's recipe repertoire. Frittatas are great warm, room temperature, or cold, and store and pack well for simple meals on the go. Elizabeth teaches you the basic formula for creating your own veggie frittata while showing you one of her favorite combinations. This recipe is flexible, scalable, and best of all, totally delicious.
Why It's Good For You:
The combo of eggs and veggies creates a nutrition powerhouse in this dish. It's a fantastic balance of protein from the egg whites, healthy carbs from veggies, and good fats from the olive oil and egg yolks. Whole eggs are rich in choline, which contributes to brain and memory development, yet about 90% of Americans do not get enough of it. Eggs are also an excellent source of vitamin D, vitamin B12, phosphorus, and riboflavin. The veggies up the health of this dish with a good dose of fiber, plus extra vitamins, minerals, and antioxidants. This no-sugar-added, balanced meal will help keep your blood sugar stable and keep your energy levels high.
(use organic where possible)
- 6 eggs
- 1⁄3 cup unsweetened almond milk
- 1⁄4 tsp sea salt
- 4-5 creminis, sliced
- Garlic scrape (optional)
- 1 cup small, chopped broccoli florets
- 2 red chard leaves, stemmed and chopped
- 1 cup shredded purple sweet potato