Low Carb Veggie Frittata

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Low Carb veggie frittataHere is an excellent recipe for your low carb winter meal plan—our delicious veggie frittata. Our weight loss physician recommends protein-rich meals like this because they will fill you up while helping build the lean muscle mass needed to increase caloric burn.

The eggs that are a staple of this delicious dish are a complete protein, which means they provide all of the essential amino acids our bodies need to function optimally. In addition, they are rich in choline, which is found in only a handful of foods, but is essential for building cell membranes. This frittata is also packed with delicious winter veggies that provide lots of flavor, as well as important antioxidants, vitamins and minerals.

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6 eggs
6 egg whites
2 cups scallions, chopped
½ cup red bell pepper, diced
½ cup yellow squash, diced
1 cup mushrooms, diced
2 cups spinach, chopped
2 tsp minced garlic
½ cup low fat feta
1 ½ cups red potato, thinly sliced
2 tbsp extra virgin olive oil
2 tsp dried rosemary
1 tsp Himalayan sea salt
1tsp freshly ground black pepper

Saute the scallions, potato, bell pepper, yellow squash, mushrooms, rosemary and Himalayan sea salt for approximately five minutes over medium heat with one tbsp. of extra virgin olive oil. Cover and cook for 10 to 12 minutes. Add the spinach and garlic and sauté for another minute or so. Remove from heat. Beat the eggs, feta and remaining vegetables in a bowl. Add one tbsp. extra virgin olive oil to a skillet and warm for one minute. Pour in the egg and veggie mixture and cook for four to five minutes. Move the skillet to a pre-heated broiler and broil the mixture for three minutes. Remove from the broiler and allow to cool for a couple minutes. Cut into wedges and serve.

image: inspiredrd.com

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