Veggie Frittata

veggie omlette



Eggs, Veggies (baby spinach, shredded carrots, grape tomatoes), 100% fat free greek yogurt, himalayan salt, black pepper, organic sharp cheddar cheese, sundried tomatoes

I will never make an omelette on the stove top every again.  I  love making this on Saturday when  I have more time to prepare my breakfast.

Ingredients (serves 2):

4 Eggs

1/4 cup baby spinach (sliced thin)

1/4 cup of shredded carrots)

1/4 cup of grape tomatoes cut in quarters

2 TBSP of 100% fat free plain greek yogurt (Buy from Trader Joe’s)

1/4 cup organic cheddar cheese

2-3 Sundried tomato in olive oil (Buy from Costco)

Himalayan Sea Salt (to taste)

Peppercorn medley (to taste)

Cooking Spray

Small nonstick frying pan that can withstand 350 F


  1. Preheat your oven to 375 F
  2. Whisk eggs and greek yogurt
  3. Whisk in seasonings
  4. Stir in veggies
  5. Spray your pan with the cooking oil
  6. Add your eggs to the frying pan then cook for about 15-18 minutes.
  7. For the last few minutes add your cheese and sun dried tomatoes.  Cook just until your cheese melts


If you love this recipe you will love my 7-day clean eating e-cookbook at my website, Wholistically Improve You

Join my 7-day clean eating group for motivation and other clean eating tips and recipes,  7-day Clean Eating Challenge


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