This recipe is featured in the Huffington Post
I’m a big fan of eggs, pretty much in any form. They’re the perfect source of natural protein (6 g per egg), are low in calories (70 calories) and have iron, vitamins A, D, E, B12, folate, selenium, choline, and lutein and zeaxanthin for maintaining good vision. Not only that, you can even get a dose of omega-3 fats by buying eggs from chicken that have been fed flaxseed.
I find that cooking eggs can be a bit tricky. I usually end up puncturing the yolk of a fried egg, or completely massacring an omelette before it reaches my plate. But you don’t need to worry about these things with frittatas – luckily they don’t require a gentle hand. Just mix all the prepared ingredients in a bowl and pour into your baking pan…too easy right!?
Frittatas make an easy meal for any time of the day, especially a quick weeknight dinner. This frittata is a very nutritionally balanced with protein, vegetables, carbohydrate and dairy. Frittatas are one of these great dishes where you can add pretty much any meat or vegetables. I love using thinly sliced tomato, broccoli, potato, asparagus and chorizo sausage, etc.
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