Frittatas are wonderfully versatile fit fuel. Though they require a bit of preparation, I assure you they’re well worth it. Plus, the leftovers hold up beautifully for 2-3 days.
6 organic farm fresh eggs
1 sweet potato (red skin would be a nice substitute)
2 bushels of cauliflower (or broccoli if you prefer)
1/2 sweet onion
1 red bell pepper
Handful fresh basil (chopped)
1/4 cup organic feta* optional
1/2 fresh avocado
1/2 fresh squeezed lime
1 TBL olive oil
Himalayan sea salt
Preheat oven to 350 degrees.
Chop sweet potato, cauliflower and onion to desired size and toss in pan (cast iron ideal).
Sauté veggies in olive oil, Himalayan sea salt and cracked pepper until lightly browned. Remove from heat.
While veggies are cooking, chop fresh basil and red bell pepper. Whisk eggs and add to bell pepper mix.
Pour egg mix over sautéed vegetables. Sprinkle with feta and bake for 15-20 minutes (until light, fluffy and golden brown).
Garnish with sliced avocado and fresh squeezed lime. Enjoy!