Breakfast Frittata

An easy and protein-packed breakfast!

For the veggie saute:

• 1 small zucchini
• 1/2 red onion
• 2 cloves of garlic
• 1/2 bell pepper
• 1/4 cup sundried tomatoes
• 1 Tbsp. capers

For the eggs:

• 4 eggs (+ 1/2 cup egg whites for some extra protein!)
• 1/4 cup parmesan cheese
• 1 tsp. Italian seasoning
• garlic salt and pepper to taste

Begin by preheating the oven to 500°F or broil (keep a close eye if you choose to use broil). Then saute your veggies in an oven-safe skillet until they are soft. Once all the ingredients for the eggs are mixed pour them over the veggies in the pan. Don’t stir the eggs and let them cook on the stove top until only the center of the pan is still loose. Then place in the oven for 15 minutes or until solid.

Remove the baked frittata from the oven and let it rest for a few minutes before removing it from the pan and serving!

Number of Servings: 4

Nutrition Facts/serving: 394 kcal, 26g fat, 4g carbs, 0g fiber, 1g sugar, 36g protein