Meatless Monday Recipe: Spicy Veggie Frittata

I cooked this amazing vegetable frittata last night for dinner, and was it delicious!  I couldn’t wait to have leftovers for lunch today!

This simple recipe will definitely become a favorite (and a HEALTHY favorite!!) for me.

Can I ask a favor?  If you like this recipe and decide to make it yourself, please let me know in the Facebook comments below!  I’ve had so many people Repin this on Pinterest, I’m dying to know how you liked it, if you added different ingredients, etc.  So LET ME KNOW!!  🙂

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup baby broccoli (chopped)
  • 1 1/2 cups Trader Joe’s Southern Greens Blend
  • 3 cloves garlic, minced
  • 8 eggs
  • 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
  • 1/2 cup (4 oz.) shredded white cheddar cheese
  • 1/2 cup (4 oz.) shredded gruyere cheese
  • 1 teaspoon oregano

Directions:
Preheat broiler.  In a large oven-proof skillet, saute garlic in olive oil for about 1 1/2 minutes.  Add Trader Joe’s Southern Greens Blend and chopped baby broccoli.

Saute until tender (about 10-12 minutes)

In a large bowl, whisk eggs and RO*TEL tomatoes and diced green chilis until blended.  Stir in both cheeses and the oregano.

Pour the egg mixture over the vegetables in the skillet.  Reduce heat to low and cook for about 10 minutes (DO NOT STIR!!)

Remove from stovetop & place in the oven broiler (about 6 inches from broiler) for
3 to 5 minutes, until eggs are just set & frittata has started to brown/cheese has started bubbling.  Makes about 4 servings.

Serve & enjoy!

Don’t forget to leave a comment below & tell me how it turned out for you!  If you are throwing other veggies in there, let us know! 🙂

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Vegetarian Skinny Cowboy Soup Recipe

Here is your Meatless Monday recipe idea for today that is sure to warm you up.  

Never heard of Cowboy soup?  It is similar to a chili recipe.  This recipe in particular, Skinny Cowboy soup, is a low-fat vegetarian chili still guaranteed to be a crowd pleaser.  I served it to my dad who had no idea that I had substituted a healthy alternative to ground beef!

vegetarian-skinny-cowboy-soup

This recipe is SUPER EASY for all of you busy ladies!  You are using mostly canned ingredients, so you don’t have to worry about chopping lots of vegetables.  I recommend using low-sodium or no salt canned ingredients to keep the sodium content in this recipe to a minimum.  We eat WAY too much salt these days!

Here’s what you need…

Ingredients:

  • 1 can (14.5 oz) low-sodium diced tomatoes
  • 1 can (14.5 oz) diced tomatoes with green chiles (I use Rotel tomatoes)
  • 1 can (14.5 oz) organic black beans
  • 1 can (14.5 oz) organic pinto beans
  • 1 small can (8 oz or less) yellow corn
  • 1 package of Lightlife Smart Ground Original OR Yves Meatless Ground Round Original meatless grounds
  • 1 package of low-sodium taco seasoning mix
  • 1 package of low-fat ranch dressing mix
  • Shredded cheddar cheese (optional)
  • Cilantro (for garnish)

Directions: 

Open, rinse, and drain the cans of black beans and pinto beans & put aside.

In a large soup pot or dutch oven, heat the meatless grounds and mix in the taco seasoning mix.

Add both cans of the diced tomatoes and tomatoes with green chiles.  Do not rinse these — you want to include the juice in this recipe.  Stir and add in the canned corn.

Simmer together and add the package of dry ranch dressing mix.  Allow to simmer for at least 15 – 20 minutes.

Spoon into bowls and add shredding cheese & cilantro to garnish (if desired).

Serve with cornbread or tortilla chips.  Enjoy!