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!
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4 Eggs
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½ Cup Vegetable Broth
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1 Medium Zucchini, finely diced
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1 Red Pepper, seeded and finely chopped
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2 Tsp. Neapolitan Balsamic Vinegar
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Freshly Ground Black Pepper
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Olive Oil
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Preheat oven to 375º.
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In a bowl, whisk together the eggs, Neapolitan balsamic vinegar and broth.
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Lightly oil a small pie plate with olive oil and fill with the zucchini and red pepper, season with black pepper.
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Pour egg and broth mixture into pie plate, make sure it's evenly distributed.
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Bake for 30 minutes (or until browned and set).
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Let cool for 5–10 minutes.
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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