Mediterranean Frittata

1. Heat oven to 350F.
2. In a large bowl, whisk eggs until smooth. Mix in the remaining ingredients until evenly combined.
3. Spray a glass baking dish (2-quart volume) with pan spray. Add the egg mixture to the dish. Bake for 35–45 minutes until a fork comes out clean in the middle.
4. Balance out this frittata with whole grain toast and a side of fruit for a satisfying, nourishing breakfast.

Notes: Other vegetables can be used in this frittata as well, like broccoli, spinach, kale, leeks, or asparagus. This frittata makes excellent leftovers. Store covered in the fridge for up to 3 days after making. Heat a slice for about 1 minute in the microwave to reheat.

This recipe was excerpted from The Canyon Ranch Guide to Weight Loss: A Scientifically Based Approach to Achieving and Maintaining Your Ideal Weight by Dr. Stephen Brewer. Reprinted with Permission by the publisher, SelectBooks, Inc. Find it here.