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And let’s not forget what a fast/awesome/perfect meal this is ANYTIME of the day!
Wonderful lunch, or dinner too!
Heat oil in a medium-large skillet over medium-high heat. Add in peppers, green onions, garlic and sauté until tender, 3-4 minutes.
❤Rachel
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Fiesta Veggie Frittata Skillet
Eggs are our absolute favorite choice to start our day at this house.
They are affordable and high-quality protein source! I’m always looking for new ways to change-up our regular egg routine, and this recipe ABSOLUTELY hits-the-spot!
Fast enough for a work-week morning, yet delicious enough for weekend brunch!
And let’s not forget what a fast/awesome/perfect meal this is ANYTIME of the day!
Wonderful lunch, or dinner too! Makes 4 servings
Makes 4 servingsIngredients:
- 1 Tbsp avocado or olive oil
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small green bell pepper, diced
- 3 green onions, sliced
- 1-2 fresh garlic cloves, minced or pressed
- 1/4 cup crumbled Mexican cheese blend OR a Mexican variety such as Cotija
- 8 large eggs
- sea salt and fresh ground black pepper, to taste
Topping ideas:
- avocado, sliced
- a handful of cherry tomatoes halved
- a small handful of fresh cilantro leaves picked to garnish
- 1 Tbsp chopped chives
Instructions:
Heat oil in a medium-large skillet over medium-high heat. Add in peppers, green onions, garlic and sauté until tender, 3-4 minutes. Meanwhile in a large bowl whisk eggs, with a pinch of sea salt and pepper. Pour the beaten eggs into your pan over the veggies, then sprinkle with cheese. Place the lid on your pan, and lower the heat. Cook on low until the center is set, about 8-10 minutes. Add the toppings, then slice and enjoy!
Meanwhile in a large bowl whisk eggs, with a pinch of sea salt and pepper. Pour the beaten eggs into your pan over the veggies, then sprinkle with cheese.
Place the lid on your pan, and lower the heat. Cook on low until the center is set, about 8-10 minutes. Add the toppings, then slice and enjoy!❤Rachel Remember to tag me @CleanFoodCrush in your creations!
Remember to tag me @CleanFoodCrush in your creations! 
Ingredients
- 1 Tbsp avocado or olive oil
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small green bell pepper, diced
- 3 green onions, sliced
- 1-2 fresh garlic cloves, minced or pressed
- 1/4 cup crumbled Mexican cheese blend OR a Mexican variety such as Cotija
- 8 large eggs
- sea salt and fresh ground black pepper, to taste
Topping ideas:
- avocado, sliced
- a handful of cherry tomatoes, halved
- a small handful of fresh cilantro leaves, picked to garnish
- 1 Tbsp chopped chives
Instructions
- Heat oil in a medium-large skillet over medium high heat. Add in peppers, green onions, garlic and sauté until tender, 3-4 minutes.
- Meanwhile in a large bowl whisk eggs, with a pinch of sea salt and pepper.
- Pour the beaten eggs into your pan over the veggies, then sprinkle with cheese.
- Place the lid on your pan, and lower the heat. Cook on low until the center is set, about 8-10 minutes.
- Add the toppings, then slice and enjoy!
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