This was another great week for me. I started to plan my meals, which I strongly suggest. Not only does it make eating easier, it saves me money as well. Here are some of the things I made, along with a great recipe for an egg frittata:
Ingredients 2 tsp of canola oil or grapeseed pil. 1 clove of garlic minced. 1/4 cup diced red onion, 1/4 cup of yellow squash, 1/4 shredded zucchini, 1/8 shredded carrots. 2 whole eggs plus 3 egg whites. 2 slices of whole wheat bread toasted.
Directions: preheat oven to 350. Add oil to oven proof sautéed pan and heat on medium until oil is hot and simmers. Add garlic, squash, zucchini, and carrots and cook until onions are translucent. Add eggs and mix well. Place pan in oven and bake for 5 to 10 minutes. Eggs should puff when done. Remove pan from oven and invert on plate. Serve with toast. I make enough for the week so I multiply all ingredients by 7 except for the garlic. If you want to modify recipe reduce to 1 whole egg and 1 slice of whole wheat toast.