Egg & Vegetable Frittata

This breakfast recipe was a life saver this week.
I made two bathes (one for my hubby and one for myself)  And it was quick and easy to cut a piece, and heat up in the morning.

If you are following the 21 Day Fix or Hammer and Chisel meal plan, this would count as a:
GREEN

RED

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Here's what you'll need:

• 1 tsp sea salt
• 1 tsp olive oil
• 1 medium leek, thinkly sliced
• 2 medium zucchini, chopped
• 1 medium red bell pepper, chopped
• 1 bag (6 oz) fresh baby spinach, chopped
• 12 large eggs, lightly beaten
• 1/4 cup unsweetened coconut or almond milk
• fresh parsley (optional)

Here's how to make your veggie frittata:

1. Preheat oven to 400*
2. Heat oil in 12 inch non-stick oven safe skillet over medium -high heat
3. Add leek, zucchini, and bell pepper; cook, stirring frequently for 4-5 minutes, or until soft
4. Add spinach; cook, stirring frequently for 3-4 minutes, or until spinach is wilted.  Remove from heat, set aside.
5. Combine eggs and milk in a large bowl; whisk to blend.  Season with sea salt.
6. pour egg mixture into skillet; cook over medium-low heat, stirring frequently with rubber spatula for 6-9 minutes , or until egg mixture has set on the bottom and begins to set on the top.
7. Place skillet in oven.  Broil for 3-4 minutes, or until lightly browned and fluffy.
8. Cute into 6 servings and garnish with parsley.

 I made two batches so we had plenty in our busy mornings.  I would keep up to 2 - 3 days sealed in air tight container in fridge.  Can be heated up the next morning :)

Let me know if you liked this recipe and share if you think someone else would enjoy too.

~ Jenn