Go-Green Veggie Frittata With Avocado
If you know anything about my eating habits, you know I'm not one to "cleanse." However, if I or anyone else ever needs to detox, you know that I'm going to make sure they do it right, which means keeping in whole foods and essential nutrients.
I have been lucky enough to work with Bikini Cleanse and design a few recipes for them that not only fit into their bikini diet, but that are Kale Me Maybe approved (aka clean, delicious, and healthy)!
This frittata recipe can be viewed on their site or located below!
2 organic, free range eggs
1/4 cup chopped zucchini
2 tbsp. chopped onion
1 garlic clove
5 cherry tomatoes (about a handful)
Fresh herbs of choice (I used basil, thyme, parsley, and chives)
1 tbsp. extra virgin olive oil
Chop all your ingredients.
Heat olive oil in a nonstick pan on medium heat. Add zucchini, onion, and garlic, and cook until ingredients are soft and onion is translucent.
While veggies are cooking, crack two eggs in a bowl and whisk with a fork until bubbly. Add in your chopped herbs (minus basil, if you use it) and mix.
Once veggies are cooked, add tomatoes and basil and toss. With a spatula, evenly distribute vegetables across the pan. Pour egg mixture evenly over ingredients, tilting the pan to make sure it covers the entire surface area.
Lower heat to low/medium, and cover pan. Cook for about 5 minutes, making sure the flame isn’t too high that it’s burning the bottom of the eggs, but that it is high enough to cook the egg thoroughly through the top.
- When egg is cooked (mushy, but not hard or liquidy), turn off flame and add diced avocado on top. Sprinkle with some black pepper and enjoy!