Pesto Zucchini Fritatta

This tasty breakfast dish is a great way to incorporate vegetables into your first meal of the day. It’s also high in protein to help you feel full all morning long.

You can add additional veggies or fresh herbs if desired, such as fresh basil or oregano and sautéed spinach and onion.

Make this the morning of, or in advance to store in your fridge overnight and heat up in the morning for an easy on-the-go breakfast option.

Ingredients (yields 1 serving):

• 2 whole eggs (I look for pastured eggs whenever possible)

• 2-3 Tbsp of feta cheese, crumbled (or cheese of choice, such as parmesan)

• 2 tsp pesto sauce (can be homemade or store-bought)

• 1/2 medium zucchini, sliced thin with a mandolin (or use a vegetable peeler to make thin slices)

• Splash of skim milk or unsweetened milk of choice (I used unsweetened almond milk)

• Pinch of salt & pepper

• 1/4 tsp garlic powder

Directions:

1. Preheat oven to 350 degrees F

2. Saute the sliced zucchini in a pan with olive oil until just softened. Remove from heat and set aside

3. In a small bowl, whisk together the eggs, cheese, salt/pepper, garlic powder, milk, and pesto

4. In a ramekin or small baking dish, layer the zucchini slices, alternating with pours of the egg mixture

5. Bake until set (~10 minutes or so depending on your oven)

6. Let cool, then slice and enjoy with fruit or whole grain toast!