Colorful Veggie Frittata
This easy breakfast (or any time of day meal) is high in protein & fiber and is a perfect use for frozen veggies. Frozen vegetables are less expensive way to shop for produce, and are a great option for someone with an unpredictable schedule who doesn’t know if they can finish fresh produce before it expires.
Frozen vegetables are blanched, which means they are dropped into boiling water and then quickly transferred to ice water before freezing. This process preserves the color, taste, and nutrients of the vegetables in a natural way. Blanching also makes frozen vegetables super quick to cook from frozen, and when used in an omelette or frittata dish there’s absolutely no taste difference from fresh! I always tell my clients, friends, and family to have frozen vegetables on-hand at all times for quick, healthy meals.
Ingredients
2 whole eggs
1 egg white
1 cup frozen broccoli
1/2 cup frozen mushrooms
1/4 cup spinach
1 Tbsp chopped sundried tomatoes
Directions
Heat a small pan on medium heat and spray with your choice of cooking oil. Add your frozen broccoli and mushrooms and sauté for a few minutes, until defrosted and starting to soften. While it sautés, whisk your eggs and egg white together in a bowl. Pour the eggs evenly over the sautéed veggies and cover with a lid. Cook for 3-5 minutes. Before it’s fully solidified, sprinkle your spinach and sundried tomatoes on top, and cover for another 1-2 minutes, until solid. Remove from heat and top with Everything But the Bagel Seasoning if desired. Enjoy!