One of the easiest ways to use leftovers and to get your veggies in during the morning is by making a frittata. These look fancy, but once you try and make one at home you’ll see how simple they are to make! You can use any combination of flavors you like and can make a frittata for breakfast, lunch or dinner. Additionally, the leftovers are easy to reheat for a quick meal on the go.
Here is our recipe for our zucchini and onion frittata. This counts as 1 green and 1 red container on the 21 day fix.
- 1 Zucchini, sliced
- 1/3 onion, sliced
- 2 cloves garlic, mined
- 8 eggs
- Herbs of choice
- Olive oil
Preheat oven broiler.
Heat a small amount of olive oil in a medium sized oven-safe skillet on medium heat. We like to use Lodge’s cast iron skillets for frittatas. Add your vegetables and sauté until soft. Add your garlic for about 1 minute or until fragrant.
While the veggies are cooking, in a separate bowl, scramble 8 eggs and add your herbs of choice (we used Herbs de Provence).
Pour eggs on top of veggies in skillet. Once the edges of the frittata start to firm and pull away from the sides of the pan, stick the skillet in the oven under the broiler for 3-5 minutes until the top is golden brown and the eggs are fully cooked. Keep a close eye on your oven – they cook quickly! We have definitely burned a frittata before!