Veggie and Meatball Frittata

 Veggie and Meatball Frittata – 21 Day Fix Approved

This Veggie and Meatball Frittata recipe was adapted from a recipe I found at destinationdelish.com.

The meatballs I used and the ones that I prefer are from the 21 Day Fix Extreme. Here’s a link to the recipe and I highly recommend them for this dish. I just prefer homemade because I like knowing what I put in mine.

 

INGREDIENTS

2 Cups cooked spaghetti squash (for instruction to roast the squash click here)
1 Tsp olive oil
½ Onion, chopped
Salt (amount to your taste preference)
Pepper (amount to your taste preference)
2 Cloves garlic, finely chopped
2 Cups spinach, roughly sliced
2 Cups steamed broccoli
(these veggies are pictured, but the sky is the limit based on your preference: bell pepper, mushrooms, tomato, etc.)
8 Meatballs, cut in half  (21 dfx meatball recipe – these are the ones I used, but any homemade will work if using containers)
3 Eggs
8 Egg whites
Options: parmesan, marinara, fresh basil (for use after baking)

 

 

 

 

 

 

INSTRUCTIONS

1. Preheat oven at 375 degrees.
2. Combine eggs and egg whites and whisk until incorporated.
3. Heat 1 tsp of olive oil in in a large oven-safe skillet or pan over medium heat. Add chopped onion, sprinkle with salt and cook until tender (about 3 min).
4. Add garlic and spinach. Cook for 2-3 minutes until spinach is wilted.
5. Add spaghetti squash and broccoli to pan and mix until veggies are all combined.
6. Remove from heat.
7. Evenly arrange meatball halves on the veggie mixture.
8. Pour egg mixture over meatballs and veggies.
9. Bake for 25-30 minutes until completely set. Check by wiggling the pan and see if middle jiggles. If so, bake another 5 minutes.

This is a really versatile recipe that you can make modifications based on your preferences.

For a meal cut into four servings.

 

Containers per serving:

1 Red, 1.5 green, .25 yellow (oats from 21 DFX meatballs)