Vegetable Stovetop Frittata

A light and high-protein vegetarian egg dish, easy and fast, which can be enjoyed hot or cold with a green salad for lunch or some whole grain bread for breakfast. I love to eat this after a hard workout or bike ride. Serves 2 but easily scalable. Cut in half and serve with toast, a small salad, or some fresh fruit.

Step: 1

Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.

Step: 2

Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.

Step: 3

Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

Per Serving: 289 calories; protein 16.6g; carbohydrates 10.8g; fat 20.6g; cholesterol 215.3mg; sodium 626.6mg.

Eating good breakfast to start the day had become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me power to take on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feel full all day , and less likely grab a side food out of the vending machine before break .

Make fruit a morning habit is easy . Simply put the sweetness in your fridge next to the milk or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.