An easy protein and veggie packed prep ahead breakfast or lunch.
- 1 tbsp Extra virgin olive oil
- 4 clove(s) Garlic (minced)
- 3 medium shallot(s) Shallots (finely diced)
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1/2 head Broccoli, raw (florets and stalks chopped finely)
- 1 cup Baby spinach
- 6 medium egg Egg (preferably organic and free range)
- 1 tbsp Parsley, fresh (chopped finely)
- 1 tbsp Chives (chopped finely)
- 1/2 can (10oz) Artichoke hearts, canned (drained)
- 4 green onion (stem) Green onion, scallion, ramp (chopped finely)
- 1 dash Black pepper (freshly cracked)
- 1 cup Goat cheese, soft
- 1 tsp Sriracha (to taste)
- Preheat your oven and set to “Broil” at 500F degrees.
- In a skillet over medium-high heat add olive oil and sauté minced garlic and shallots for 1-2 mins. Add sea salt and pepper.
- Then add broccoli, stir in and let cook for another 4-5 mins until soft. Next, stir in spinach until wilted. Season with salt and pepper as needed.
- While veggies are cooking whisk eggs, parsley and chives in a mixing bowl until fully incorporated.
- On the stove top, pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and then top with artichoke hearts. Cook for a few minutes until the eggs start to set.
- Reduce stovetop heat to medium-low and cook until the eggs have almost set but the top is still runny, about 2 minutes. Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.
- Garnish with green onion, crumbled goat cheese and Sriracha (optional)! The goat cheese adds a lovely tart creaminess and the Sriracha gives it some great spice!
You can use a variety of veggies including mushrooms, green beans, cauliflower and bell peppers.
This dish makes a great lunch with a side salad or 1/4 avocado per serving.
This is a great dish to meal prep in advance and store in an airtight container in the fridge for 3-4 days.
Eggs contain choline, an important B vitamin to help build the membranes of our cells and is essential for brain health. They are also high in bioavailable protein, other B vitamins, selenium, vitamin D, calcium and zinc.
Amount Per Serving: Calories: 167Total Fat: 9,3gCholesterol: 136mgSodium: 487mg