Spring vegetable frittata

I usually am not big on breakfast food. Normally, I will have a smoothie or some fruit and Greek yogurt. Both of which take less than five minutes to prepare and fill me up for most of the morning. I am not usually in the mood to stand over the stove and cook eggs and bacon early in the morning.

This morning was different.

I woke up a little earlier than normal today and decided to make a frittata for my sister and me. My mom always made these for us while we were growing up and it still is one of my favorite ways to eat eggs to this day.

This frittata is really easy. There is hardly any chopping involved and it takes minutes to make. The recipe makes a large enough frittata that it can be shared with about four people and its super healthy because it has mostly egg whites in it and is loaded with veggies.


2 whole eggs
2 egg whites
1/4 cup non-fat milk
1/2 zucchini, chopped
1 small shallot, thinly sliced
1/4 cup english peas
2 Tbl goat cheese, crumbled
Olive oil

Turn the broiler on in your oven

In a bowl, whisk together eggs, egg whites, and milk. Season with salt and pepper. Set aside

Heat a small non-stick saute pan over medium heat and add a small amount of olive oil, zucchini and shallots. Cook until zucchini begins to brown and shallots are softened. Season with salt and pepper.

Pour egg mixture in the pan and let the egg mixture set. Once the bottom of the eggs looks like it has set, move a rubber spatula along the edges to loosen it from the pan. The top of the eggs should still be uncooked at this point. Sprinkle in peas and goat cheese. Do NOT stir the eggs. Move the pan to the oven an allow to broil until the edges are browned and the top is cooked through. This should only take about 2 minutes.

Remove from the oven and eat!


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