I've been following a clean-eating diet of unprocessed, whole foods for close to six months now and I look and feel better than ever. Consuming a good balance of fruits, vegetables, whole grains and lean meats feels more like a lifestyle than a decision with every passing meal -- and that's a good thing! It means eating healthy, flavorful food is sustainable when it's the right kind of food.
Andi's been eating a cleaner diet alongside me, and together we've been whipping up some great meals. Our household used to be one that only used eggs for baking chocolate chip cookies and now we easily fly through two dozen eggs a week! Eating poached, scrambled or over-easy eggs for breakfast has become my go-to, and Andi likes his hard-boiled.
A few weekends ago, Andi made a vegetable frittata that had us both swooning and since then, we've made it a handful of ways using different ingredients. Here's his recipe:
Easy Vegetable Frittata
1 cup broccoli, diced
1/2 cup mushrooms
1/2 cup deli ham, diced (We like Applegate Natural & Organic)
1/4 Parmesan cheese
1/4 tsp. pepper
1. Pre-heat broiler. In a bowl, whisk eggs, salt and pepper. Mix in ham and Parmesan cheese.
2. Spray an oven-proof 10-inch skillet with cooking spray. Saute broccoli and mushrooms in the pan until tender, then add into the bowl of egg and ham mixture.
3. Reduce skillet heat to low and pour 1/3 of the egg mixture into the pan. Cook about 3 minutes until set, then add another 1/3 of the egg mixture over the top of the set eggs in the pan. Repeat step with the final 1/3 of egg mixture. Cover the pan with a lid and cook on low for 10 minutes.
4. Broil in the oven for 2-3 minutes, or until the top of the frittata has a nice golden crust on top.
5. Remove from the oven and let stand for a few minutes. Cut into wedges and serve with a side of mixed berries.
Make this recipe your own by changing up the meat and vegetables. We've tried combinations of bell peppers, turkey sausage and spinach. The sky's the limit, really!