Breakfast Frittata

Egg Frittata (adapted From Live Large TV)

12 eggs,

(8 whole eggs and 4 whites) You can change the ratio here if you like

1/2 a red onion (minced)

1 cup broccoli (chopped)

1 each red, green and yellow pepper (chopped)

1/4 cup of fresh herbs of your choice (parsley, cilantro, etc)

1/4 light feta cheese, (or light cheese of your choice.)

2 TBSP of Spice mix ( I like cajun)

1 Tbsp of Grapeseed oil (you could use any oil here)

1. Sautee veggies with grapeseed oil until cooked thru. Set aside

2. In a large bowl mix 8 full eggs with 4 egg whites and whisk lightly, add in fresh herbs and crumbled feta

3. Mix the egg mixture and cooked veggies together and stir.

4. Pour mixure into a 9x9 parchment lined baking dish for easy cleanup. Bake in oven at 350F on middle rack, for 30 minutes, or until firm in middle when you jiggle the baking dish. Remember, all ovens are slightly different, so timing often varies by 5-10 minutes.

How much spice? Start with 2 Tbsp. Taste your veggies and add more if desired. Remember, once you add the seasoned veggies to the eggs, the flavour will dilute slightly. So, veggies with a powerful punch of flavour are going to make for a delicious frittata.

Serves 4

MACRONUTRIENTS: Calories 245, Pro 22g, Carb9g, Fat 13g, Sugar 7g, Fiber 3g (you can dramatically change the fat content in this recipe by replacing more of the full eggs, with two egg whites)