ZUCCHINI SPINACH FRITTATA
Eggs are nutrient powerhouses. They're high in protein, with 7 grams per egg, contain healthy fat, iron and antioxidants like lutein and zeaxanthin, both great for eye health. Cooked veggies are often easier to digest than raw veggies, making them perfect for tossing into a variety of dishes you probably make often like eggs, soups, stews, pastas, smoothies and sauces.
Salads aren't the only way to get your veggie intake. Start your morning off with this protein and fiber packed frittata full of magnesium, Vitamin A and Vitamin C.
1 cup organic spinach
1/2 cup chopped zucchini (skin-on)
Heat oven to 350 F. In a cast-iron skillet, heat the oil over medium heat. Add the zucchini, sea salt and pepper and saute' until softened. Add the spinach and cook until wilted.
In a bowl, whisk two eggs well and add to pan. Sprinkle with sumac, turmeric, salt and pepper. Let cook for one minute and then transfer to oven to finish cooking. Depending on your oven, it should take between 4-6 minutes.