NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup broccoli florets

0.5 cup green peas

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp red onion

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely chop the broccoli florets into bite-sized pieces and mince the garlic and red onion.

• 3

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.

• 4

  Heat the extra virgin olive oil in a 10-inch oven-safe non-stick skillet over medium heat.

• 5

  Add the red onion and broccoli florets to the skillet and sauté for 4-5 minutes until the broccoli is tender-crisp and the onions are translucent.

• 6

  Stir in the minced garlic and green peas, cooking for just 1 minute until the garlic is fragrant.

• 7

  Pour the egg mixture over the vegetables in the skillet, tilting the pan to ensure the eggs cover everything evenly.

• 8

  Sprinkle the crumbled feta cheese across the top of the egg mixture.

• 9

  Allow the frittata to cook undisturbed on the stovetop for 2-3 minutes until the edges are set.

• 10

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

• 11

  Remove from the oven and let it rest for 2 minutes before slicing into wedges and serving.