Name: Vegetable Frittata
Ingredients: 2 cups baby spinach; 1 cup broccoli florets; 1 cup cauliflower florets; 1 cup tomatoes, diced; 1 cup mushrooms, sliced; 1 cup bell pepper, diced; 1 cup asparagus, chopped; 8 eggs; 1/2 cup cottage cheese; 1/2 cup greek yogurt; 1 Tbsp hot sauce (Optional); 1 tsp Celtic sea salt; 1/2 tsp black pepper; olive or coconut oil cooking spray

Vegetable Frittata

Print Recipe

SERVINGS 4

Ingredients

2 cups baby spinach
1 cup broccoli florets
1 cup cauliflower florets
1 cup tomatoes, diced
1 cup mushrooms, sliced
1 cup bell pepper, diced
1 cup asparagus, chopped
8 eggs
1/2 cup cottage cheese
1/2 cup greek yogurt
1 Tbsp hot sauce Optional
1 tsp Celtic sea salt
1/2 tsp black pepper
olive or coconut oil cooking spray

Instructions

Preheat oven to 350°F and coat a 9x13 baking dish with cooking spray.
Steam broccoli, cauliflower and asparagus until just fork tender.
Add broccoli, cauliflower and asparagus with remaining vegetables to baking dish. Stir together.
In a large bowl, whisk together eggs, cottage cheese, yogurt, hot sauce, salt and pepper.
Pour egg mixture over vegetables.
Bake 30-60 minutes or until eggs are set.

Notes

1 serving = 2 oz protein, 1 cup vegetable