Vegetable & Egg Frittata

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.

12 eggs
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)