What you'll be getting:
Veggie Fritatta with Side Salad
125 g mixed vegetables (zucchini, kale, peppers, onions tossed in lemon juice, white balsamic vinegar, whole grain mustard and avocado oil)
100 g beaten eggs (salt and pepper and nutritional yeast added)
15 g shredded colby cheese
60 g side salad
2 T salad dressing (lemon juice, white balsamic vinegar, whole grain mustard, honey, salt, pepper, nutritional yeast and avocado oil)
Equipment needed: oven-safe, non-stick saute pan*
*if you do not have an oven-safe pan, you will need an oiled pie pan or casserole dish
Preheat oven to 400 degrees.
Heat up your pan, if you have a pan that tends to stick you may need additional oil.
When your pan is hot, add the vegetables. Cook for 2 minutes on high heat.
After a couple of minutes the vegetables should have a little more color.
Pour the egg mixture into the pan and remove from the heat.
Place pan into the oven.
Set timer for 5 minutes. If your frittata is thick, it may take up to 10 minutes to cook.
After 5 minutes, pull from the oven and top with the cheese.
Return the pan to the oven for 2 minutes. While you're waiting for the frittata to finish, toss the salad in the dressing, use as much or as little dressing as you'd like. After 2 minutes, pull from the oven, cut and serve. From start to finish this dinner takes less than 10 minutes.