Stove Top Garden Frittata

Under the supervision of my trainer and nutritionist, I have decided to perform an experiment in carb restriction this week which means staying away from breads, most grains and one of my go to fruits (bananas). This means more dark leafy veggies like spinach and kale, along with other veggies like zucchini and spaghetti squash.

This stove top frittata is the first of my attempt to incorporate more of the above mentioned ingredients. It turned out to be just what I needed for a post workout because it is packed with protein, is low on carbs and is actually quite light and refreshing.

Ingredients (Serves 1-2)

• 1 whole egg
• 3 egg whites
• 1/3 cup mozzarella or  cheddar
• 1 cup chopped kale
• 1/3 cup diced tomatoes
• 1/3 cup diced zucchini
• 1/3 cup diced onions
• 1 clove garlic
• 1 oz low fat milk
• 1 tsp. olive oil
• garlic powder and black pepper to season

In a mixing bowl whisk whole egg and egg whites together. Next combine all other ingredients and pour into a non-stick pan (covered) on low heat for approximately 10 minutes or until eggs are cooked.