I don’t know about you, but I like my meals to be on my plate + in my mouth with minimal effort, especially during the end of the semester. While it feels like there’s not enough time in the day, this [paleo!] veggie frittata will restore your faith that there indeed is enough time. You can get everything done. ++ you can have a healthy, flavorful meal that’ll keep you full through all of those study sessions.
The beauty of this frittata is it can be eaten hot or cold, so if you get caught up in the middle of a paper, you don’t need to worry. Plus, did I mention this recipe makes enough food for at least three other meals? That’s right. Meal prep for days.
Feel free to sub + add veggies depending on what you have on hand. Be sure to smash some avocado on top when it’s done. #AvocadoOnEverything // YES, this is Whole30 friendly to all of our CHAARG girls who are taking on the challenge this June!
1 small Onion
1 Garlic Clove, chopped
1 small Broccoli Head, cut into florets
2 large handfuls of your favorite Greens [we love spinach + kale!]
5 medium Tomatoes, chopped
1 large Carrot, grated
1 small handful of fresh Basil + Parsley
1 tbsp Olive Oil
Salt + Pep, to taste
Red Pepper Flakes [if you like it spicy!]
1] Preheat your oven to 350 degrees + lightly grease an oven-safe pan. In a skillet, add your olive oil, onions + garlic. Sauté them for about five minutes or until they start to caramelize. Add your broccoli to the skillet and reduce heat to low-medium heat, covering the skillet. Toss the skillet every couple of minutes until the broccoli is cooked but still has a bite. Throw in your greens + stir until they’re slightly wilted.
3] Remove the skillet from heat + put the veggies in the bottom of your oven-safe pan. Toss in your tomatoes, leaving a handful to add to the top. Carefully pour the egg mixture over the broccoli + greens in the pan. Top the mixture with the tomatoes you set aside + red pepper flakes.