Monday, January 12, 2015

Green Veggie Frittata



I'm starting out this week eating healthy! I ate fairly healthy over Christmas, but it was New Years that was a doozy for me. After a cold week of commuting last week where I was only craving comfort food, I'm ready to start out on the right foot.

Sunday through Thursday of this week I'm doing the ReChaarg with some adjustments. I did this before Thanksgiving when I was feeling  bloated and altogether unhealthy. I don't consider it to be a diet or cleanse, its more of just a healthy eating plan for 5 days. I limited my bread, cheese, and red meat for five days and cut out alcohol and lost 5 lbs last time. If you're feeling the holiday bloat, this might be a great option for you.

This is a great dinner to have while on the plan. Eggs give great protein to keep you full and all the green veggies gives you tons of vitamins*. Its a great balanced meal and makes good leftovers for breakfast the next day!

*I went to get a haircut after the last time I did the ReChaarg and my hair had grown 3 inches in 7 weeks. True story. I'm blaming all those extra veggie vitamins.

Ingredients
Olive oil
1 garlic clove, minced
1 c broccoli florets
1/2 c chopped green pepper
1 1/2 c leafy greens such as kale, swiss chard, and/or spinach
3 green onions, sliced 
1/4 t crushed red pepper
salt and pepper
6 large eggs
1/4 c shredded cheese (optional) - I prefer Parmesan with this!

Directions
1. Heat up oven to 350 degrees. In a large nonstick skillet, heat 2 T olive oil. Add minced garlic and stir until it becomes fragrant. Stir in green veggies and sprinkle with 2 T of water. Cook over medium heat until the veggies have softened (about 3 minutes).
2. Crack the eggs in a separate bowl and whisk to combine. Use your spatula to mix up the veggies and evenly distribute them across the skillet. Pour the egg mixture over the veggies. Turn the heat down to medium and low and cook until the edges begin to set.
3. Once the edges have begun to set, sprinkle the egg with cheese (if using) and then put in the oven. Bake for 6-10 minutes until the center is just set.  Serves 4.

If you want even more green, sprinkle with fresh herbs! I had chives on hand and it added a nice touch.

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