Veggie Egg Frittata Bake

Photograph by Jessica Troncillito

      I work with a lot of people who like to eat! But who doesn't, right?? In that realm, I'm known as the "treat girl". I'm called that because from time to time, I like to bring in treats for everyone to enjoy.

      Typically, during the Holiday Season I would bring in an assortment of cookies that I would bake for Christmas. But this time around I decided to make my co-workers a frittata to enjoy. However, because of morning time constraints, I didn't make a traditional from-the-stovetop-skillet-to-the-oven frittata as we know it. However, this version was just as good and I was elated that everyone enjoyed it! It's no secret to me that they probably would have preferred nibbling on my Christmas cookies instead, but healthy clean eating has changed my priorities a bit, and hopefully, with a little holiday perseverance I can help someone else see the benefits of it as well!

Ingredients:

• 1tsp sea salt
• 1/2 tsp garlic powder
• 1 tsp olive oil
• 1 medium leek, thinly sliced
  
• 2 medium zucchini, chopped
• 1 medium red bell pepper
• 1(6oz) baby spinach, chopped
• 12 large eggs lightly beaten
• 1/4 cup unsweetened coconut milk

Preparation:

1. Preheat oven to 400 degrees.
2. Spray a 9X13 baking pan with oil.
3. Place all vegetables and seasoning into baking pan.
4. Place eggs in large bowl with coconut milk and lightly beat together.
5. Pour egg mixture into baking pan with vegetables and lightly stir together.
6. Bake uncovered for 30 minutes or until center is firm and top is lightly browned.

"This frittata recipe is great for breakfast, lunch or anytime!!!!!! You can also add a meat of your choice - a clean one of course!"