Italian Frittata a Lean and Green Recipe
2
10 minutes
30-35 minutes
Italian
Main Dish
Why not switch it up a bit and enjoy something other than meat and veggie for your Lean and Green? This super easy, super tasty recipe makes a meal that is as delicious to eat as it is to look at.
Frittatas are a terrific make-ahead meal as well and are very portable so they make great lunches or meals on the go. This entire recipe makes 2 generous portions that will have you begging for more. Feel free to change up the veggies and use this as a “little black dress recipe” knowing that variety rules!
Just make sure your veggie choices conform with Lean and Green, low carb and low glycemic standards that fit with your program.
Happy Cooking!
Stacey
Ingredients
- 6 large eggs
- 1/4 Cup unsweetened almond milk
- 2 teaspoons Stacey Hawkins Roasted Garlic Oil
- 1 Cup baby spinach
- 1 Cup zucchini, sliced in half lengthwise then cut into thin slices
- 1 Tablespoon (one capful) Stacey Hawkins Tuscan Fantasy Seasoning
- 1 Cup cherry tomatoes, halved
Directions
Preheat oven to 375° F.
Whisk together eggs, almond milk. Set aside. (Note- for a fluffier frittata, do this in a blender or mix with an immersion blender.)
Place an 8″ oven safe skillet on medium high heat on the stovetop (NO plastic handle- careful!) Add the oil to the pan and heat.
Add the remaining ingredients and cook for 2-4 minutes until greens wilt and zucchini starts to soften.
Pour the eggs in the pan.
Turn the stove off and carefully slide the skillet into the oven (you can put on a cookie sheet if it’s easier for you.)
Bake for 25-30 minutes, until the eggs are set. Remove from the oven and let rest for 10 minutes. Slice and serve! Great hot or chilled.
