NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup broccoli florets

0.5 cup cauliflower florets

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 cup non-fat Greek yogurt

1 cup mixed berries

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely chop the broccoli and cauliflower florets into small, uniform pieces.

• 3

  Heat the olive oil in a 6-inch or 8-inch oven-safe non-stick skillet over medium heat.

• 4

  Add the broccoli and cauliflower to the skillet and sauté for 4-5 minutes until they are tender-crisp and slightly browned.

• 5

  In a medium mixing bowl, whisk together the large eggs, egg whites, sea salt, black pepper, and garlic powder until well combined.

• 6

  Pour the egg mixture over the sautéed vegetables in the skillet, ensuring they are evenly distributed.

• 7

  Cook on the stovetop for 2-3 minutes without stirring, allowing the edges to set.

• 8

  Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is firm and the top is lightly golden.

• 9

  While the frittata is baking, portion the Greek yogurt into a small bowl and top with the fresh mixed berries.

• 10

  Carefully remove the skillet from the oven, slice the frittata into wedges, and serve alongside the berry yogurt bowl.