EASY EGG FRITTATA ON STOVETOP

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Ingredients make 1 large serving enough for a dinner portion. 

  1. 2 – 3 Eggs 
  2. 1/4 cup almond milk or milk of your choice
  3. 1/4 cup broccoli chopped
  4. 1/4 cup mushrooms chopped
  5. 1/2 small onion chopped
  6. 6 grape tomatoes, cut in half lengthwise
  7. 2 tablespoon shredded carrots
  8. 1 tablespoon ghee or coconut oil
  9. 1/4 teaspoon ginger powder
  10. salt and black pepper to taste
  11. 1/8 teaspoon red pepper
  12. 1/4 teaspoon cumin powder

 

This recipe is made the best in a cast iron skillet. You can use any 6- 8 inch pan if you don’t have a cast iron pan. 

  1. Heat up cast iron skillet with 1/2 table spoon ghee or coconut oil and cook all the veggies, except the tomatoes until all water has evaporated. Add salt, red pepper, black pepper, ginger powder, and cumin powder. Cook for 1 more minute. Remove veggies from the pan. 
  2. Whisk eggs with 1/4 almond milk and a dash of salt, just enough to mix yolks, whites and milk together. Do not over whisk the eggs.    Add rest of the oil/ghee to the cast iron pan.
  3. Add cooked veggies in the egg mixture, stir well and add to the hot cast iron pan. Carefully add grape tomatoes on top of the frittata mixture.
  4. Cover the cast iron pan and cook in a medium low heat for 7-8 minutes until the top is not runny and cooked all the way.
  5. Remove and serve hot. 

I like this dish topped with some guacamole, but it can be enjoyed as it is.

Nutritional Info: This dish is high in protein, about 22 grams if you used 3 eggs, with only 8 grams of net carbs from the veggies. This dish will provide over 15% RDA of Iron, 15% RDA Fiber, 55% Vitamin V12, 75% Vitamin A, 80% Vitamin K, 25% B12, 75% Selenium, 14% Zinc,  and other micro-nutrients. ALL FOR 415 calories.