Vegetable Frittata

After teaching my cycling class this morning, I was in the mood for a high protein breakfast with lots of great textures and flavors.  This is an omelet that has been kicked into high gear and it really did the trick on my taste buds.  You can substitute veggies that you like. Just remember that those with a lot of water (mushrooms and tomatoes, for example) will need to cook for a few minutes before you add the eggs to keep the mixture from being too runny.

Ingredients:
1 whole egg plus 1 egg white, whipped with a stick blender until very fluffy and light
1 cup baby kale, washed and dried on a paper towel
5 grape tomatoes, sliced in half
3 crimini mushrooms, sliced (also known as baby bella mushrooms)
3 slices of red bell pepper, diced
1/4 avocado, cut into chunks
1 Tablespoon grated Parmesan cheese
1 tsp. extra virgin olive oil

To prepare:
Heat a small omelet pan on medium-high for a few minutes.  Add the olive oil and wait for about 10 seconds before adding the mushrooms, tomatoes, and bell pepper.  Saute these veggies for about 2 minutes, or until some of the juice as evaporated.  (I like mine to remain firm, but you can cook yours as long as you like.)

Next, pour on the eggs and turn down the heat to medium.  After about one minute, sprinkle the Parmesan cheese over the top and layer the kale evenly across the entire pan.  Turn down the heat to medium-low and cover with a lid.  Allow to cook until the eggs are firm.  The time will vary depending on your stove, so just keep an eye on those eggs and remove from the heat as soon as they are cooked through.

Slide this beautiful creation onto your plate, top with avocado chunks and a little freshly ground pepper.  Total yum-ness!