VEGETABLE FRITTATA

MEAL TYPE: Breakfast

DIETARY RESTRICTION: Gluten-Free, Vegetarian

MAKES 6 SERVINGS

VEGETABLE FRITTATA

This recipe is part of the 7-Day Reset Plan created by Dr. Chutkan, integrative gastroenterologist and founder of Gutbliss. Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).

INGREDIENTS

1 Tbsp. olive oil or coconut oil

1/2 small yellow onion, diced

1 cup broccoli florets, cut into small pieces

1/2 zucchini, chopped

1/2 red bell pepper, chopped

8 eggs

2 cups spinach, loosely packed

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INSTRUCTIONS

Preheat the oven to 350°F. In a 10-inch sauté pan or cast-iron skillet, add the olive oil and onion. Cook over medium heat for 2 to 3 minutes, until it begins to brown.
Next, add the broccoli, zucchini, and bell pepper. Sauté for a few minutes, until soft and moist.
Add in the spinach and cook for 1 to 2 minutes more, until slightly wilted. Remove the pan from the heat and allow the mixture to rest.
In a medium bowl, beat the eggs and season with salt and black pepper.
Add the eggs to the vegetable mixture, then place the sauté pan directly into the preheated oven (or transfer to a 9-inch pie plate before placing in the oven).
Bake for 20 minutes, or until the eggs are well set and slightly browned. Slice into wedges and serve immediately.

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