By Isabel Smith, MS, RD, CDN
If you love a heartier breakfast on the weekends, you can make this frittata that will fill you up without weighing you down. Too often, we think of hearty breakasts as those filled with cheese and/or bacon, but it doesn’t have to be. This is a recipe that’s as healthy as it is delicious. I came up with this veggie and potato-filled frittata that also helps you to make a few portions ahead for the week that you can use for future breakfasts, lunches or dinners. Try to use organic eggs in this recipe, and if you would prefer to add different veggies to the mix, go ahead!
Trans Fat: 2.5g