As usual, zucchini on my side, a little cheese (1oz) on Scott's.
Green Eggs and Buffalo Fritatta
Makes 2 Servings
5 Eggs (Omega-3)
2 Cups (or two big handfuls) Fresh Spinach
4oz Ground Buffalo
1 Large Zucchini, grated
- Preheat oven to 350F.
- In a blender, whip the eggs and spinach with a splash of water. Set aside.
- In an omelet or saute pan over medium-high heat, cook the buffalo until browned, but still pink. Add the zucchini* and stir.
- Add the egg mixture.
- Place pan in preheated oven and continue to cook until set, about 5-12 minutes (depending on pan).
- Gently shake the pan to loosen the frittata and slide it onto a serving plate.
And, here's my side served up with sliced avocado (1/2 large):