Frittatas are one of those meals that work any time of the day.
These have always been one of my go-to’s to make in a pinch because you can typically throw them together with ingredients you have on hand. I don’t think I’ve ever made the same frittata twice! They are always contingent on what veggies I have laying around.
As a dietiain, I am an advocate of eggs and believe that their moderate consumption can be a part of a healthy diet.
And yes, while old dogma suggested that eggs were linked to elevated cholesterol and heart disease, new research is suggesting otherwise.
While it’s true that egg yolks have cholesterol, they also contain a slew of nutrients that are hard to obtain from many other food sources including vitamin D, B12 and high quality protein. Whole eggs boast 6 grams of high quality protein that will help repair muscles after a tough workout and curb your appetite until your next meal.
New research suggests that moderate egg consumption (up to one per day) can be a part of a healthy diet and does not increase heart disease risk in healthy individuals.
How are you enjoying your eggs? If they are not on my avocado toast, they’re in my frittata! Share you pics with me on Insta!
- 1 cup zucchini, shredded
- 1/2 onion, diced
- 1 tomato, sliced
- 6 eggs
- 1/2 cup shredded cheese
- 1/4 cup milk
- Salt and pepper
- 1 tbsp olive oil
- Preheat oven to 350 F.
- Using a cast iron skillet, saute onion, zucchini and with olive oil. Season with salt and pepper.
- In a medium bowl, whisk together eggs, milk and cheese.
- Add liquid mixture to the cast iron skillet.
- Top with sliced tomato.
- Bake for 30 minutes and broil for 5 before serving.
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