I’m in a little bit of a breakfast rut right now. Does that ever happen to you?
There are probably three to five breakfast options that I typically rotate through and I’m getting a little tired of them.
So, I went on the hunt for something new that’s healthy–and still delicious.
I hit the jackpot with this veggie frittata recipe! Not only will it help you get in your veggies for the day, but you will also have leftovers to grab and go the rest of the week since this recipe makes four to six servings.
From Clean Eating Magazine
Ingredients
- 16 egg whites
- 2 cups broccoli, chopped
- 1 red bell pepper, chopped
- 1/2 cup onion, chopped (I prefer the taste of red onion, but you can use white too)
- 1 tbsp coconut oil (if you’ve never used this, I highly recommend getting some…look for an organic one…and try heating up a tbsp and using it on your hair once a week!)
- 3 tbsp sun dried tomatoes
- 1 oz goat cheese (I actually prefer harder cheeses, so I would swap this for an aged cheddar or a type of Gouda called Robusto)
Directions
- Preheat oven to 400 degrees.
- Heat oil in an oven-safe pan and set over medium heat.
- Saute broccoli, bell pepper and onion for about 5 minutes or until mixture begins to soften. Turn off heat.
- Pour egg whites over veggies and sprinkle with sun dried tomato and cheese.
- Bake in the oven 8 to 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cut into servings and enjoy.
Would someone you know like this recipe? Share it!
Did you make it yourself? Tell me how you liked it … and what tweaks you made to the recipe to customize for your tastes.
My Flat & Happy Recipe Guide is filled with meals that taste good and are good for you.
Available in print, PDF and iBooks format.
