Blue Vintage Gingham and Veggie Frittatta recipe!

OH! Hello. I'm a total dork! And I'm in a cooking mood today!
(P.S., the vintage blue gingham dress I'm wearing was thrifted for $1.50)

BLUE VINTAGE GINGHAM AND VEGGIE FRITTATTA RECIPE!

I was in a SERIOUS cooking mood today! It all started with poached eggs and fresh strawberries this morning. From there, I made butternut bisque with home made whole grain croutons, and fresh cilantro. The sriracha was flowing freely, my turntable was spinning records, life was good.

I got lazy.

I had fully intended to share this cute blue gingham dress and the grey and brown accents I paired with it (including a super cute vintage Dooney & Bourke handbag I had thrifted a while back)in a great outfit post...but I got lost in my kitchen and an apron. 

Then I thought...why not share? As some of you may know, I've been using the Weight Watchers program to lose weight! I'm about twenty pounds from my goal weight, and though I haven't been on the program throughout my entire weight loss journey, I've lost about 25 pounds since last August. Over the last three or four years, I have also made some serious dietary and lifestyle changes, but honestly--nothing was easier for me than eating healthy. I love it! It pleases me to cook and eat this way. And I love sharing the food I make!

Try my recipe for veggie frittattas out and see what you think. They were SO YUMMY and according to my calculations, only about 2 weight watchers points per patty! I had two with creamed avocado, cottage cheese and tomato slices. This was an 8 point dinner total; very filling and about 450 calories according to my (somewhat loose) calculations! Enjoy!

VEGGIE FRITTATTAS (Makes 4 patties)

Ingredients: 

--1/2 bag frozen stir fry veggies (mine included broccoli, snap peas, peppers, onions and water chestnuts)

--1/4 bag frozen shredded spinach

--1/4 cup fresh chopped cilantro

--1/4 cup fresh chopped green onion

--3-4 heaping tbsp of unbleached whole wheat flour (I like King Arthur brand)

--2 heaping tbsp of ground flax (I keep my flax in the refrigerator in a clean glass peanut butter jar for easy use!)

--Salt, pepper and seasoning to taste (I used, in addition to salt and pepper, garlic powder and veggie flakes)

--1 egg (vegans can easily substitute Vegg Yolk or even 1/4 cup pumpkin or squash puree)

--olive oil for frying along with frying pan over medium-high heat

I thawed out my frozen veggies but didn't heat them (I didn't want the excess liquid).



I added my flour and seasonings in and stirred things up!



Then came one egg and more blending.



I'm always sprinkling flax into things! ;)



Got my pan nice and hot with a drizzle of olive oil! The mixture was ready to go but slightly watery upon sitting for a moment, so I added a touch more flour to firm it (less than a tbs). Use your best judgement!



I formed patties with my hands and tossed into the pan! Patties will be "gooey" upon forming but no worries...they will firm up and fry nicely once they are in the pan/griddle.



I fried them to golden brown which was about 3-5 minutes on each side! The egg cooks quickly and because the frozen veggies are already cooked, these were very quick to make!



As if the patties weren't already AWESOME enough on their own...I decided to make them even sexier by adding a dollop (yes, I said dollop) of avocado on each one! All I did was cream one half of an avocado. One half of an avocado was the perfect amount to top the four patties.



I served them with cottage cheese and fresh tomato slices...and a little dash of salt! OOOOOOHHHH yeah...that's a little sriracha on top. Couldn't help it!



IS THIS A BIG BITE? I CAN'T TELL!
HAHAHA! 

Mmmm...I'm so glad I had leftovers for lunch tomorrow. These were absolutely amazing!
Try it out...and let me know what you think!

PS....Click the image below to visit me on Instagram! :)