Ingredients:
- 1/4 cup diced onion
- 8-10 Brussel sprouts for the frittata & 2 cups to roast
- 1 head of Broccoli to roast
- 1-2 cups Spinach for the frittata & then 2-3 cups for the salad
- Two large carrots shredded
- One avocado
- 7 eggs
- 1 boneless skinless chicken breast, or if you’d like a vegetarian frittata just skip the meat
- Half a cup shredded cheese or skip if you are dairy free
- 1 to 2 tablespoons of minced garlic
- Olive oil
- Salt & pepper
- Salad dressing of your choice
- Handful of almonds for salad
- Handful of berries for salad
- Handful of pumpkin seeds
- Handful of sunflower seeds
Directions:
Start by finely chopping your onion, trim the ends of the Brussel sprouts, then thinly slice the sprouts length wise. Turn your oven on to 425° to preheat. Wash & chop the broccoli and the Brussel sprouts. Drizzle with olive oil and a little salt & pop them in the oven for 15-20 minutes once preheated.
Crack the eggs into a medium-size bowl, season with salt and pepper and lightly beat with a fork just until blended. Cut the chicken breasts into small bite-size pieces, add olive oil, minced garlic & your diced onions to a cast iron frying pan or a regular non stick frying pan & heat for 1 minute. Then add the chicken pieces, and cook for 3-4 minutes. Add your brussels sprouts, shredded carrots and salt and pepper and cook stirring occasionally until the veggies start to soften, 3 to 4 minutes. Then add in your 1 to 2 cups of spinach, stir and cook until wilted, make sure your chicken is fully cooked. Spread your chicken and vegetables evenly over the bottom of the pan. Pour the eggs on top, reduce the heat to medium low, cover and cook without stirring until the eggs are set 3 to 5 minutes. Remove the pan from the heat and let cool for five minutes then cut into triangle pizza wedges and prepare your salad. I throw everything into a bowl, toss with your favorite dressing and enjoy!
