Veggie Frittata

Ingredients

• 8 small Vital Farm Eggs
• Chosen Foods Avocado Oil
• 1/2 cup chopped onion
• 1 tomato chopped
• diced bell pepper
• 1 cup kale
• chopped basil
• 1 chopped zucchini 
• 2 cloves of garlic
• Himalayan sea salt
• Freshly ground black pepper

Directions

1. Preheat oven to 400
2. My little secret, I threw the chopped onions in oven for about 15 minutes for a little extra crunch and flavor.
3. Heat avocado oil in cast iron skillet over medium high, add tomatoes, bell peppers, onions and sauté until softened, then add basil, zucchini, and kale, cook until wilted, remove from heat.
4. Whisk the eggs, sea salt, and pepper. Pour into the skillet over the vegetables.  
5. Bake until the eggs are almost set, around 8 minutes, then turn the oven on to broil on high and and broil until the top is light brown and crisp.
6. Let cool for 5-7 minutes before eating!

Quinoa Tabbouleh

Ingredients

• 1 cup red quinoa
• 1/2 cup chopped red onion
• 1 tomato chopped
• 2 cloves of garlic
• 1 1/2 cup of minced parsley
• 1/2 cup of minced mint
• 1/4 extra virgin olive oil (I used avocado oil)
• 2 tablespoons lemon juice
• Salt and pepper

Directions

1. Add two cups of water in a sauce pan and bring to boil, then add quinoa. Cook until quinoa is fluffy and water is absorbed.
2. Once quinoa is cooked, add into a big mixing boil. 
3. Add chopped garlic, onions, mint, parsley, lemon juice, and salt & pepper into mixing bowl.
4. Mix salad together and serve!