In my opinion, one of the easiest ways to pack in your daily veggies is to throw them in with some eggs, whether it’s scrambled eggs, omelettes, or this veggie frittata! Eggs are so versatile in the sense that you can essentially eat them for any meal, meaning that this dish is perfect for breakfast, lunch, or dinner (or all!). Plus, you can get creative with how you make it – add more veggies, different kinds of veggies, add some meat, etc. It’s up to you to decide how you want to make it!
Another great thing about eggs is that you can make them in advance, like with this easy dish. Simply whip up a frittata (or two), portion some out for grab-and-go breakfasts, and wha-la! Breakfast is served for the week! Either that, or pack some with you for lunch at work, or simply enjoy it for dinner after a long day at work!
- 4 eggs + 2 egg whites
- ¾ cup unsweetened almond milk
- ½ cup shredded mozzarella cheese (OPTIONAL)
- ½ - 1 cup chopped bell pepper
- ½ - 1 cup chopped broccoli
- ½ cup chopped asparagus or zucchini (optional)
- 1 giant handful spinach (~1 cup)
- 1 sliced tomato
- ¼ tsp. red pepper flakes
- ½ tsp. garlic powder
- Salt and pepper to taste
- Heat a large skillet over medium-high heat. Add a little oil and sauté the spinach.
- Once wilted, add the pepper, zucchini, and broccoli, if desired. (If you don’t want to sauté them, you can just add them to the quiche mixture, and they will cook as the quiche cooks.
- Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray.
- In a large bowl, whisk the eggs, egg whites, milk, and a little black pepper.
- Stir in the cheese and the vegetables. Pour mixture into greased dish.
- Bake for 45 minutes or until filling is set and no longer jiggles.
- Cut it into 5 pieces, and then place each piece into a container.
