Fast and Easy Zucchini Frittata

Serves 2

 

A high protein breakfast can give you the perfect start to your day. Protein can be a great way to fuel up after a long night's rest. Carbohydrates are tranquilizing, making it difficult to stay awake during the morning if you have a breakfast consisting mainly of cereal or toast and jam, etc. Eggs are a good source of protein and the vegetables provide fibre plus a variety of vitamins. If you like, you can add a little goat cheese. Make this in advance to have ready for breakfast on the go! This will also make for a fast and delicious dinner!

 

  • 4 Eggs

  • ½ Cup Vegetable Broth

  • 1 Medium Zucchini, finely diced

  • 1 Red Pepper, seeded and finely chopped

  • 2 Tsp. Neapolitan Balsamic Vinegar

  • Freshly Ground Black Pepper

  • Olive Oil

 

  1. Preheat oven to 375º.

  2. In a bowl, whisk together the eggs, Neapolitan balsamic vinegar and broth.

  3. Lightly oil a small pie plate with olive oil and fill with the zucchini and red pepper, season with black pepper.

  4. Pour egg and broth mixture into pie plate, make sure it's evenly distributed.

  5. Bake for 30 minutes (or until browned and set).

  6. Let cool for 5–10 minutes.

  7. Cut in wedges and enjoy half immediately, cool and place the remaining frittata in a tupperware container in the refrigerator.

 

Recipe created by Janet Perry C.H.N., CSNC, Certified Holistic Nutritionist™ / Certified Reiki Master