WIAW + Easy Egg White Garlic and Veggie Frittata

Hello and welcome to my (at least lately) once a week post!  I used to be better about posting at least 3 times a week, but it's apparently busy season at work with life in general.  I've noticed a few other bloggers have decreased their postings too, so I don't feel so bad, but I do prefer writing to all of you about food over working.

Anyway, how's it going?  Are you taking advantage of the Cyber Monday week?  Seriously, retailers find any excuse to extend their "deals" to keep on advertising and get people shopping.  It works for me....when online....I despise going out in the crowds to shop.

Amazon has some pretty awesome deals all this week and although I should be looking for others, I always end up looking at the food deals....for myself! I can't help it, I have an addiction to seeking out good food!  Anyone else with me here?

Speaking of online shopping, time is limited and I want to get everything for friends and family now, so I'm cutting the post short.  Plus, I just tried to upload pictures and apparently I've met my 1GB of storage allowed.  So I have some clean-up on aisle Picasa Web Album before I can post more pics.

When you're in a crunch for time but still want a delicious and healthy meal, this loaded veggie frittata is a must! I like to microwave steam my frozen veggies while I let the pan pre-heat on the stove.  You could just toss them right on without steaming, but it will take longer to cook them...obviously.

Easy Egg White Garlic and Veggie Frittata

Ingredients

1.5 cups of frozen or fresh veggies of choice

3 egg whites; or 1/2 cup liquid egg whites

2 cloves garlic, chopped

A dash each of cumin, black pepper, dried basil, chili powder, and cayenne

1/2 tbsp Coconut Oil

Optional topping of choice - I like salsa or brown mustard

Directions (Follow them, or not, I'm sure it'll turn out great!)

-Set a wide, medium depth saute pan on the stove over medium-high heat

-Steam your favorite mix of vegetables. I used mushrooms, broccoli, red bell peppers, celery, and onions

-Add oil and garlic to pan and saute until fragrant; about 45 seconds

-Add the rest of your veggies and spices and stir to combine everything together. Let cook for 1 to 2 minutes.

-Add egg whites to pan and twirl to evenly distribute.

-Cover pan to let top of eggs cook from the steam for about 1 minute.

-Check to make sure top of eggs is set and remove from heat.  Slide onto plate, add toppings if desired and enjoy!

I love the fact that you can use a slice of the frittata as a delicious sandwich filler.  If you haven't tried....do it, sandwiches are awesome.

Okay, off to do some shopping for loved ones....and maybe some for myself.  Sorry for the lack of pictures, but I do have a nice salad topped with roasted veggies and eggs that made a great dinner.  Thanks to Jenn at Peas and Crayons for hosting What I Ate Wendesday!!

And of course I had a cup of both types of my chocolate and vanilla winter squash protein dip for dessert.

If you haven't entered yet, click here to enter for your chance to win a box each of Crunchmaster Kid's Cheesy and Grammy Crisps. The contest will end this Friday, November 30th.