Vegetable Frittata

2 Proteins  0 Fats  2 Carbs

Prep Time: 15 minutes

Cook Time: 

Servings: 4

A frittata is like a no-flip omelet or a no-crust quiche—a fast egg dish that can be made with any combination of vegetable, meat, and cheese that you can imagine. (Joseph Mercola, Dr. Mercola’s Total Health Program)

Ingredients

2 tbsp butter (or coconut oil)
¾ cup chopped red onion 
1 lb mushrooms (or red peppers), sliced 
4 cups chopped low-GI vegetables (e.g., broccoli, cauliflower, zucchini, artichoke hearts, asparagus, spinach) 
2 tbsp minced fresh marjoram 
8 medium eggs 
¼ cup milk 
3 tsp dry mustard (or 2 tsp prepared mustard) 
1 tsp freshly ground black pepper 
1 tsp Spike vegetable seasoning (or salt)

Directions

Heat butter in large skillet over medium-high heat. Add onion and mushrooms and cook, stirring, for 1–2 minutes, or until onions are translucent.
Add chopped vegetables and marjoram. Sauté until vegetables turn bright green and begin to soften. Reduce heat to medium or medium-low.
Meanwhile, break eggs into a small bowl. Add milk, mustard, and black pepper. Use a fork to break yolks gently, without whisking (mixture will look marbleized), and pour eggs over vegetables in skillet. Cook over medium heat until eggs are set.