Post by Deleted on Sept 7, 2018 16:03:54 GMT -5
tomato zoodle frittata
Prep Time: 10 mins Cook Time: 20 mins Yield: 4 servings Category: Breakfast Cuisine: American
DESCRIPTION
Tomato Zoodle Frittata for the big-time healthy breakfast win! This 2 for 1 breakfast recipe can be made for brunch on Sunday morning then you can grab a leftover slice on your way out the door on busy weekday mornings.
| vegetarian + gluten-free paleo + Whole30 |
INGREDIENTS
1 teaspoon avocado oil
1 small onion, minced
2 garlic cloves, minced
2 small zucchinis, spiralized (about 1 lb. total)
2 cups cherry tomatoes, cut in half
8 large eggs
1/2 teaspoon each: salt and pepper
INSTRUCTIONS
Heat the oil in a medium-sized non-stick or cast iron pan over medium-high heat. Add the onion and garlic and cook until it’s transparent, about 5 minutes. Add the zucchini to the pan and let it cook until it begins to soften, about 3 minutes. Push the zucchini to the sides of the pan then add the cherry tomatoes to the middle. Cook until they begin to soften, about 2 minutes.
While the vegetables are cooking, whisk the eggs with the salt and pepper. With this many eggs, I like to do this in a blender as it is very quick to get them well whisked.
Mix the tomatoes and zoodles together in the pan then reduce the heat to medium-low. Pour the whisked eggs over the top then cover the pan. Let the frittata cook for 10-12 minutes, or until the eggs are set.
NOTES
If you eat cheese, feel free to add some cubed cheddar or a little goat cheese to the pan before you pour in the eggs.
www.theendlessmeal.com/tomato-zoodle-frittata/?utm_source=MadMimi&utm_medium=email&utm_content=Sausage+and+Peppers+with+Zoodles&utm_campaign=20180904_m147005492_Grimm%27s+Fine+Garlic+Sausage+with+Peppers+and+Zoodles&utm_term=MM-zoodles-frittata_jpg_3F1535122671
there are some other great ideas on this website
Prep Time: 10 mins Cook Time: 20 mins Yield: 4 servings Category: Breakfast Cuisine: American
DESCRIPTION
Tomato Zoodle Frittata for the big-time healthy breakfast win! This 2 for 1 breakfast recipe can be made for brunch on Sunday morning then you can grab a leftover slice on your way out the door on busy weekday mornings.
| vegetarian + gluten-free paleo + Whole30 |
INGREDIENTS
1 teaspoon avocado oil
1 small onion, minced
2 garlic cloves, minced
2 small zucchinis, spiralized (about 1 lb. total)
2 cups cherry tomatoes, cut in half
8 large eggs
1/2 teaspoon each: salt and pepper
INSTRUCTIONS
Heat the oil in a medium-sized non-stick or cast iron pan over medium-high heat. Add the onion and garlic and cook until it’s transparent, about 5 minutes. Add the zucchini to the pan and let it cook until it begins to soften, about 3 minutes. Push the zucchini to the sides of the pan then add the cherry tomatoes to the middle. Cook until they begin to soften, about 2 minutes.
While the vegetables are cooking, whisk the eggs with the salt and pepper. With this many eggs, I like to do this in a blender as it is very quick to get them well whisked.
Mix the tomatoes and zoodles together in the pan then reduce the heat to medium-low. Pour the whisked eggs over the top then cover the pan. Let the frittata cook for 10-12 minutes, or until the eggs are set.
NOTES
If you eat cheese, feel free to add some cubed cheddar or a little goat cheese to the pan before you pour in the eggs.
www.theendlessmeal.com/tomato-zoodle-frittata/?utm_source=MadMimi&utm_medium=email&utm_content=Sausage+and+Peppers+with+Zoodles&utm_campaign=20180904_m147005492_Grimm%27s+Fine+Garlic+Sausage+with+Peppers+and+Zoodles&utm_term=MM-zoodles-frittata_jpg_3F1535122671
there are some other great ideas on this website
