This frittata is a healthy option for breakfast, lunch or dinner! It's gluten free and perfect for meal prep since it keeps in the fridge for up to four days and reheats well.
1/4 cup coconut or almond milk
1/2 tsp garlic powder
1/2 tsp salt
1 tsp olive oil
2 medium zucchini
1 red bell pepper
2 leeks or 1 small onion
6 oz spinach, chopped
Mix eggs, garlic, salt and milk in bowl; set aside.
Preheat oven to 400 degrees. Heat oil in oven safe, non-stick skillet on medium high heat. Add zucchini, pepper and onion; sauté until tender. Add spinach and cook until wilted.
Pour egg mixture into skillet; stir frequently with rubber spatula until egg mixture has set on bottom and almost set on top.
Place skillet in oven until lightly browned and fluffy, about 5 minutes. Serves 6.
(21 Day Fix containers: 1 red, 1 green)