Veggie Pesto Fritatta
Sure you've had frittatas before, but this one takes things one step further with the addition of a garlicky pesto running throughout each bite. Think of it like a Mediterranean spin on the traditional veggie frittata. You can have this single-serving breakfast ready in just minutes, which on a busy morning is a real treat.
Ingredients: 2 organic, free-range eggs 1/2 cup sliced bell peppers 1 TBSP pesto (recipe here) 1/2 spinach a few pinches of sea salt
Instructions: Preheat the oven to 375° fahrenheit.
In a small cast-iron skillet, sautee bell peppers and spinach in a bit of avocado oil for a few minutes until they begin to soften and wilt..
In a bowl, whisk/scramble the eggs with a pinch of salt, then pour into the skillet over the peppers and spinach.
Add in pesto and spread around with a fork.
Move skillet to the oven for 5 minutes. Remove the skillet and allow to cool slightly before cutting into it.
Makes one personal-sized serving.