June 21, 2013
Delicious and packed full of protein and nutrients, this frittata can be made in advance and refrigerated to have a quick on the go healthy meal any time of the day – hot or cold. Mix and match the veggies and you add. The recipe below is a general guideline, but you can add any of your favourite veggies in to make it your own.
- 4 Organic Whole Eggs
- 1 Cup egg whites
- 1/2 Cup chopped spinach
- 2 Tbsp chopped basil
- 1 Tomato, diced
- 1/2 Red onion, diced
- 1 Small zucchini, grated
- 1/4 Cup sliced mushrooms
- 1/8 Cup grated cheese or cheese substitute (optional)
- 3 Tbsp nutritional yeast flakes (see below)
- 1 Clove garlic, crushed
- Bragg’s Organic Sprinkle (see below)
Mix eggs with whites and beat until frothy, add a pinch of the Bragg’s Organic Sprinkle and mix. Pour eggs into a glass cooking dish or pie plate. Mix all other ingredients together, and distribute evenly over egg mixture. Bake for 20 minutes at 350. Sprinkle yeast flakes evenly over mixture, and top with optional cheese. Cook for another 10-15 minutes or until eggs are firm.
Wondering why we add nutritional yeast? Once you read this article, you will be adding it to a lot more of your foods!