I’ve said it before and I’ll say it again, I DON’T LIKE FISH. I found one recipe that I loved because it made it taste like chicken (Sweet Teryaki Salmon) but every one I’ve tried since then is so salty … and the texture, yuck.
This recipe is really flippin’ easy. And cheap! (I got it from an awesome blog I read regularly: Once A Month) I cooked it immediately after my workout and was eating within 20 minutes. It is a pretty basic dish though so I also had a couple of pieces of toast. One with almond butter, one with honey. It would be delicious with roasted potatoes though.
Veggie Frittata (serves 4)
8 eggs – keep the yolks! They’re a healthy fat.
Whatever veggies you have – I used green peppers, mushrooms, garlic, tomatoes, and a bit of spinach. Onions would be really good too.
1/2 cup almond, coconut, or full fat milk
salt and peppa
1. Chop up all the veggie and sauté the hard veggies (peppers, mushrooms, garlic, onions) in a Tbsp of oil. Medium heat for 5 minutes.
2. While they’re cooking, scramble the eggs and milk together. Use a big bowl and a whisk. Don’t stop until the eggs get frothy.
3. Add the soft veggies (tomatoes) to your sauté and spread everything out evenly.
4. Pour on the eggs. And top with any green leaves you have. Cook on medium heat for 5 minutes. Then transfer to the oven to broil for another 5 minutes.
5. Take it out and cut into it! I kept mine covered for a few minutes before eating it and it went from pretty and fluffy to sadly deflated. But it was still delicious!
Let me know how it goes! (< do this by clicking the title of this blog post and entering your message under “penny for your thoughts)