BREAKFAST VEGETABLE FRITTATA

INGREDIENTS

• 1 package Green Giant Riced Cauliflower Risoto Medley, cooked according to directions (stove top is best)
• 1/2 cup diced onion
• 1/2 cup diced organic Bell pepper (green, red, yellow or orange)
• 1 cup sliced/chopped mushrooms
• 1/2 cup organic cherry tomatoes, halved (10-12)
• 8 pasture-raised eggs
• Pink Himalayan sea salt & pepper, to taste
• 2 tsp dry cilantro or basil, optional
• Crushed red pepper flakes, to taste, optional

INSTRUCTIONS

1. Coat a 9×9 baking dish with avocado or coconut oil. Spread cooked, riced cauliflower into pan.
2. Sprinkle onion, peppers and mushrooms evenly over cauliflower.
3. Whisk eggs in a separate bowl and carefully pour over vegetables, making sure to distribute the eggs evenly.
4. Arrange sliced tomato halves evenly over the top. Sprinkle with cilantro or basil.
5. Bake for 30-35 minutes or until eggs are set.

NOTE
If you like hot sauce with your eggs, Frank’s Hot Sauce is a great addition after baking.