This frittata is not your average egg heavy breakfast. It’s stacked with layers of veggies and just enough egg to hold it all together. It’s so good!

INGREDIENTS:

• 2 cups sliced boiled beets

• 3 red potatos, boiledand sliced

• 1 zucchini, sliced

• 1 cup chopped, steamed broccoli

• 3 green onions, sliced

• 3eggs

• 2 teaspoons kosher, course salt

• 1 teaspoon ground pepper

• 1/4 cup unsweetened almond mik

• 1 ounce gruyere cheese, shredded

• 1 Tablespoon extra virgin olive oil

• 1 Tablespoon fresh thyme

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Whisk eggs, milk, salt + pepper together, half the cheese. Set aside.

3. Heat oil on medium low heat in skillet and add zucchini, cook until softened and browned slightly. Toss zucchini with the onions. Spread out covering the bottom of your skillet as evenly as possible. Remove from heat to assemble.

4. Layer on top of zucchini: potatoes, broccoli, and beets.

5. Return to heat and pour in the egg mixture over the veggies. Cook until egg is set. I like to have my burner on low and cover with a lid.

6. Turn off heat, remove lid if using, and sprinkle remaining cheese over the top of the frittata. Place in the oven to melt cheese and firm up any egg on top. About five minutes.

7. Let cool slightly before serving.

Makes 4: Approximately 338 calories | 14g fat | 48g carbs | 18g protein