Roast Veggie Frittata

(6 servings)

Ingredients:

• 4 whole eggs
• 6 egg whites
• 1/4 cup chives
• 1/2 TBS ghee or butter
• 1 TBS olive oil
• 1/4 cup fresh parsley

Roasted Veggies

• 1 zucchini
• 1 cup cauliflower
• 1 cup 1/4’d button mushrooms
• 1 red bell pepper

• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1 TBS sorghum flour
• 1/4 cup parmesan cheese

How To Prepare:

I like to incorporate leftovers in my breakfast to make it easier and keep it packed with veggies. In this recipe, I am using leftover roasted veggies from the previous night's dinner, but if you are starting fresh, here's the plan:

Pre-Heat oven to 400 degrees.

Slice zucchini in half and then in about 4 strips per half, chop cauliflower into bite-sized pieces, mushrooms in quarters and bell pepper in approximately 1" slices. Coat them with about 1-2 TBS olive oil, a dash of sea salt and black pepper and line them on a baking sheet.

Pop them in the oven for about 20 minutes or until tender and starting to brown on the edges. Remove from the oven and give the pepper and zucchini a rough chop so they are also in bite-sized pieces.

In a mixing bowl, whisk together eggs, flour, cheese, parsley, salt and pepper. Whisk about 3 minutes at a fast pace to create some fluffiness to the egg mixture.

In a heavy, skillet, melt butter with oil in the pan on low heat. Add chives and let them cook for 2-3 minutes. Add chopped, roasted veggies and pour egg mixture on top. Using a spatula, gently lift edges of the egg mixture to ensure it is not sticking to the pan, and allow raw egg to drain to the bottom of the pan.

When the egg mixture is beginning to solidify, remove the skillet from the stove top and place in the oven on broil for 2 minutes, or until edges of the egg become a caramel brown.

Using your spatula, cut frittata into wedges and serve.

Naturopathic Doctor Says:

Eggs are a great source of choline, beta-carotene and lecithin. These show beneficial activity in cardiovascular health, treatment of gallstones, relief of arthritis and improvement in memory. Cauliflower is member of the brassica family, which contain ample amounts of indole-3 carbinol compounds known to help balance hormonal levels and decrease breast cancer risk.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 148, Total Fat 8g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 146mg, Sodium 146mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 2g, Protein 11g, Vitamin A 24%, Vitamin C 50%, Calcium 8%, Iron 6%, Vitamin K ~64%

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