Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 6 large eggs
• 1/4 cup milk or plant-based milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 ounces goat cheese, crumbled
• 4 cups mixed salad greens
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil

Instructions:

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1. Vegetable Sauté:

Preheat the oven to 375°F (190°C).

In a large oven-safe skillet, heat the olive oil over medium heat.

Add the diced bell pepper, zucchini, and cherry tomatoes to the skillet.

Sauté the vegetables for about 5 minutes until they are slightly tender.

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2. Egg Mixture and Baking:

‍In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.

Pour the egg mixture over the sautéed vegetables in the skillet.

Sprinkle the crumbled goat cheese evenly over the top.

Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and slightly golden on top.

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3. Mixed Greens Salad:

‍While the frittata is baking, prepare the mixed greens.

In a separate bowl, toss the salad greens with balsamic vinegar and extra virgin olive oil.

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4. Serving:

‍Remove the frittata from the oven and let it cool for a few minutes.

Cut the frittata into wedges and serve alongside the mixed greens.

#Gluten-free #Dairy-free #Low carbohydrate #High protein #Vegetarian