SUCH a great breakfast for help losing weight. It’s not often that you find protein + vegetables in an easy breakfast (usually its carb + carb!) Since this is protein + fiber, it will give you a steady foundation to keeping your blood sugar in a balance that you’re less likely to have cravings all day…and more likely to be full until lunch.
I make this often for just the kids and I in the morning. It’s so filling, and so energizing. And I always find it so much more exciting to think about cooking a delicious breakfast that only has 4 ingredients instead of several….since the kitchen always gets really messy later in the day! (and we love the mess:)
It starts by sautéing a sweet onion and chopped zucchini:
I wanted this recipe to be super-interchangeable, so it works for you with whatever you have on hand. Most of us typically have an onion, and as it starts to get browned, it just gets sweeter (and more delicious). If you don’t have a zucchini – or it isn’t in season – you can use spinach, mushrooms, chopped broccoli, tomatoes, bell peppers – whatever! Just sauté until they are fork-tender. (Note: if I’m making it for kids, I chop the veggies pretty small, so they can’t pick them out! muhahahahaha)
Add whisked eggs & a handful of feta, and when it’s done, you have this:
I love to top it with sliced basil & grape tomatoes. MORE VEGETABLES! A slice is only 97 calories (not that you should count; it’s more about the quality of your food;), and 8 grams of protein!
Remember to be a good steward of that gift called your body! It was given to you for a special reason.
1 medium sweet onion, diced
1 medium zucchini, cut into 1/4 “half moon” slices
8 large eggs
1/3 cup crumbled feta cheese
1/4 teaspoon kosher salt
1. Coat a 10 inch non-stick skillet with non-stick cooking spray. Over medium heat saute onion and zucchini until softened and slightly browned, about 4-5 minutes, stirring frequently.
2. In a mixing bowl, whisk eggs and salt for 1 minute.
3. Pour eggs over zucchini. Top with cheese. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and has slightly puffed, about 8 minutes (this maybe a little longer depending on your heat level).
4. To cut frittata, turn out onto cutting board, top side up. Cut into wedges and serve! We love to top it with fresh ripe tomato and torn basil.
Prep time: 5 minutes
Cook time: 20 minutes
Serving size: 1/8 of frittata
Nutrition facts per serving: Calories 97.8, Total Fat 5.0 g, Saturated Fat 1.6 g, Polyunsaturated Fat 0.0 g, Monounsaturated Fat 0.0 g, Cholesterol 173.1 mg, Sodium 175.6 mg, Potassium 142.5 mg, Total Carbohydrate 3.7 g, Dietary Fiber 1.3 g, Sugars 1.0 g, Protein 8 g