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Veggie Frittata

Veggie Frittata 2
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This is a simple and portable way to prepare your eggs for breakfast on-the-go or a kid-friendly option. It re-heats beautifully, so feel free to prepare a day or two ahead. It’s also a great budget-friendly dinner alternative!

Eggs are packed with more than fifteen vitamins and minerals, and are a superstar for your brain, eyes, heart, hair and nails. They are one of the best sources of choline which is essential for cardiovascular and brain function.

6 eggs
1 tablespoon water
¼ teaspoon Garlic Salt (Mama Garlic by Frontier is my fav!)
Cayenne pepper, to taste
Veggies (any combo): spinach, onion, bell pepper; chopped
1 tablespoon butter or unrefined coconut oil

Optional add-ons:
1 avocado – diced or mashed
1/3 cup salsa
Juice of 1 lime or to taste

Preheat oven – 350 degrees

In a bowl whisk together eggs and add a dash of water, which will make it fluffy. Add a little garlic salt and cayenne pepper. Set aside
Cut up veggies of choice
Preheat an 8-10 inch oven proof sauté pan over medium heat, then add butter or coconut oil (coconut oil ads a wonderful flavor and it is so healthy)

Pour eggs into sauté pan then add veggies. Lower heat to med-low heat and cover for about 7-10 minutes, until the eggs are set but creamy in the middle. The trick is to cook eggs slowly over low heat so they don’t get rubbery and tough.
While eggs are cooking, mash up avocado with a fork and mix salsa and lime juice.
Put sauté pan in oven, uncovered, until set.
Remember to use an oven mitt to get the pan out of the oven (not that I’ve ever done that!)
Slide the frittata onto a plate.
Cut into 4 wedges. Top with avocado mixture if you desire. ENJOY!


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