No-Bake Veggie Frittata (2 Servings)
INGREDIENTS 4 eggs Salt and pepper to taste 1⁄2 tsp. garlic powder 1⁄2 Tbsp. olive oil 1⁄2 small onion, finely diced 2 cups kale, torn (from 1 small bunch of kale) or baby spinach 1 plum tomato, sliced 3 – 4 Tbsp. shredded fresh mozzarella cheese
INSTRUCTIONS 1. Crack the 4 eggs into a bowl. Add a pinch of salt, pepper, and garlic powder. Beat the eggs with a fork or whisk until well combined. 2. Heat olive oil in an 8- or 9-inch nonstick skillet over medium heat. Add the diced onion and cook for 2 – 3 minutes, or until softened. 3. Add the torn kale leaves and cook uncovered for 2 – 3 minutes. Season with salt and pepper, stir, and then cover the pan for 1 minute to help the kale cook down. (If using spinach instead of kale, add it now and cook just until wilted.) 4 . Lower the heat to the lowest setting. Pour the beaten eggs evenly over the greens and gently spread with a spatula. Press down any greens sticking out of the egg mixture. 5. Arrange the sliced tomatoes over the top. Sprinkle with mozzarella cheese. 6. Cover the skillet with a lid and cook over low heat for about 5 minutes, or until the eggs are fully set. To boost this recipe’s heart healthy properties, swap full-fat mozzarella cheese for reduced fat. You can also make this even more blood-sugar friendly by increasing its protein intake with some cottage cheese. NutritionNotes
32 Eat Well For Life
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