Chicken & Vegetable Frittata

Chicken & Vegetable Frittata

This is a wonderful breakfast bake that you can make in the morning or even ahead of time.  It’s so simple!  I just threw in whatever vegetables I had available, added pre-cooked chicken breast (I always have chicken breast cooked and ready to be eaten!), and poured liquid egg whites over top.  This is a delicious and nutritious LOW CALORIE, LOW CARB, LOW SUGAR, and PACKED WITH PROTEIN breakfast or even snack (in fact, I took my leftovers to work).   

Also, it’s gluten-free and Paleo friendly :) 

Ingredients:
- 1 cup Yellow Squash, sliced

- 3 ounces Asparagus Spears, diced

- 2 cups Organic Baby Spinach (I shredded with my hands)

- 75 grams Cherry Tomatoes (I cut into three sections)

- 4 ounces Organic Chicken Breast, cooked and diced

- 2 cups Liquid Egg Whites
- Mrs. Dash Original Seasoning Blend

Instructions: 
- Preheat oven to 350 F.
- Fill glass baking pan with veggies and chicken.
- Sprinkle Mrs. Dash Original Seasoning on top.
- Pour liquid egg whites over chicken and vegetables.
- Bake in the oven at 350 F for 30-40 minutes or until golden brown on top.

*Note*

You can sprinkle shredded cheese on top for the final 5 minutes if you’d like, 

but then it won’t be Paleo approved ;)

Tip:  Add whatever vegetables you have on hand!  Broccoli, zucchini, egg plant, peppers, onions, kale, etc.  Basically, whatever fits your macros and your taste buds!

Nutritional Information:

Per Serving (makes 4 large servings)

107 calories, 220mg sodium, 382g potassium

5g carbohydrates (1g fiber, 1g sugar) 20g protein

Paleo Vegetarian Quiche

This is a great quick and easy quiche recipe for anyone living a fit and healthy lifestyle!  Perfect for my paleo or vegetarian fitties!  Packed with protein from free range eggs, fresh vegetables, and herbs; this healthy and delicious quiche is sure to please the whole family.  Or... you may want to save the leftovers for yourself ;)

Paleo Vegetarian Quiche

Serves 6

Ingredients:

- 10 Free Range Whole Eggs (can sub half for egg whites)

- 1 Zucchini, shredded

- 1 cup Carrots, diced

- 2 handfuls of Organic Baby Spinach

- 1/8 cup Unsweetened Vanilla Almond Milk

- Savory, Thyme, Basil, Lavender, Fennel, Cilantro, Sage, and Black Pepper

*I basically threw in whatever herbs/spices I had in the pantry without measuring!*

Note: You can incorporate any vegetables you like with this recipe!  These veggies are what I had on hand but you can add what fits into your diet and macros.  When it comes to vegetables, I always think the more the merrier :)

Instructions:

- Preheat oven to 375F.

- Spray a 9x13 inch glass baking dish with non-stick cooking spray.

- Combine all ingredients in a large mixing bowl and pour mixture into baking dish.

- Bake for 40-45 minutes or until edges are golden brown.

- Let cool for 15 minutes.

- Cut, serve, and enjoy!

Nutritional Info Per Serving

(for half egg whites)

98 calories, 4g fat, 149g sodium, 177mg potassium,

4.4g carbohydrates (1.3g fiber, 1g sugar), 10g protein