2 medium vine ripe tomatoes, about 8 oz, cored and thinly sliced crosswise
Directions:
Preheat oven to 400°F.
Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.
In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.
Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces
Meal Plan Check Boxes:
2 Proteins 1 Fat 1 Vegetable
Nutritional Facts: 1 /4th of the recipe, Calories: 172 kcal, Carbohydrates: 8 g, Protein: 13 g, Fat: 10 g
Ingredients:
1 lb 93% lean ground beef
1 1/4 teaspoons kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 28 oz can crushed tomatoes
2 tbsp chopped fresh basil
black pepper, to taste
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Ingredients:
9 ounces sugar free chocolate chips, I used Lily’s
27 mini marshmallows
1 teaspoon White Nonpareils Sprinkles
Pretzel sticks cut into 1/2 inch pieces, for the arms (about 1 oz total)
Edible ink markers, orange and black
Ingredients:
For the crust:
6 sheets graham crackers, 3.5 oz total*
2 tablespoons monk fruit sweetener, or use granulated sugar
3 tablespoons cold whipped butter
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Ingredients:
1/4 cup chopped red onions, or scallions or chives
3/4 cup whipped cream cheese
2 tsps drained capers, chopped*
1 tbsp fresh dill, chopped, plus more for garnish
12 ounces nova lox or smoked salmon, chopped
3 English cucumbers, ends trimmed
Here are some simple and smart ingredient substitutes that will allow you to enjoy a lighter, more nutritious holiday feast, without sacrificing flavor.
