Frittata with Summer Garden Veggies

Total Time: 35 minutes | Serves 4

Ingredients

• 1 cup of egg whites

• 1/3 cup broth (vegetable or chicken)

• 1 tbsp olive oil

• 1/2 cup red onion, diced (about 1/2 of a large onion)

• 1 1/4 cups zucchini, sliced into half-rounds (about 1 medium zucchini)

• 1 cup cherry tomatoes, halved

• 1 cup raw spinach, packed

• 1/8 tsp salt

• 1/8 tsp pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Add eggs and broth to a large mixing bowl and whisk until well combined. Set aside for now.

3. Heat the olive oil in a large cast iron skillet over medium heat. When hot, add the red onion and cook for about 4-5 minutes until the onion starts to get tender.

4. Add the zucchini and cook for another 2-3 minutes. Add the cherry tomatoes and the spinach and cook for another 2 minutes or until spinach is just starting to wilt. Sprinkle veggies with salt and pepper.

5. Pour the egg/broth mixture over the veggies. Move the skillet from the stovetop to the preheated oven. Cook for about 15-20 minutes, or until the eggs are set. Enjoy!