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
- In a medium bowl, whisk the eggs, almond milk, and sea salt.
- Grate your sweet potato.
- Mix the sautéed vegetables (broccoli, cremini mushroom, Swiss chard, and the garlic scrape) with the sweet potato.
- Pour liquid mixture over the veggies and the sweet potato.
- Cook for about 15 to 20 minutes at 375°F (190°C) until the eggs are set.
- This dish is flexible and can be made with 2 cups of sauteed veggies of your choosing. The above ingredients list what Elizabeth uses in this episode but feel free to get creative or use up leftover veggies.