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Make This One-Pan Frittata on Sunday and Eat it All Week Long

If you’re making eggs for breakfast every morning, you might be washing a dirty pan every single day. Here’s a novel idea: make this skillet frittata on Sunday or Monday morning, and eat it all week long. With only one pan to wash, it’s the ultimate no-fuss breakfast.

Rich in brightly colored produce such as zucchini, cherry tomatoes, garlic and chives and infused with creamy goat cheese, this one-pan frittata won’t lack in flavor. We love the combination of tastes and textures here, but you can customize it with anything you have on hand. Have mushrooms or spinach to use up? Toss them in. Got a wedge of cheddar cheese? Use it instead of goat cheese. A frittata is a great place to use up any odd bits of leftover ingredients in your fridge. 

This one-pan frittata is gluten-free, vegetarian and even fits nicely into a keto plan. In fact, with only 9.5 grams total carbs per serving and 2.5 grams of fiber, each serving contains a mere 7 grams of net carbs. (Learn more about how a low-carb eating plan can help you achieve specific health goals here.) 

And don’t forget to go all out on the toppings. In the recipe, we suggest avocado, parsley and hot sauce but you can pile on the garnishes to your taste. 

One-Pan Vegetable Frittata with Goat Cheese

  • 1 tbsp avocado oil
  • 3 large zucchini, chopped
  • 3 cups cherry tomatoes
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • sea salt and ground black pepper, to taste
  • 12 large eggs, whisked
  • 2 oz goat cheese, crumbled
  • 2 tbsp chopped fresh chives
  • Optional for serving: sliced avocado, chopped herbs (parsley, chives or basil), hot sauce

  1. Preheat oven to 350°F.
  2. In a large, oven-safe skillet on medium, heat oil. Add zucchini and cook, stirring occasionally, until starting to become tender, 2 to 3 minutes.
  3. Add tomatoes, garlic, onion powder, salt and pepper; sauté for 1 minute.
  4. Add eggs and additional salt and pepper. Stir to combine, then cook undisturbed until bottom sets, 2 to 3 minutes.
  5. Sprinkle cheese and chives over top. Transfer skillet to the oven. Bake 18 to 20 minutes, or until set.
  6. Serve with avocado, herbs and hot sauce (if using).

Recipe courtesy of Paleo Magazine 

  • Serving Size ⅙ of recipe
  • Calories 233
  • Carbohydrate Content 9.5 g
  • Cholesterol Content 376 mg
  • Fat Content 14.5 g
  • Fiber Content 2.5 g
  • Protein Content 17 g
  • Saturated Fat Content 5 g
  • Sodium Content 242 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 2.5 g

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