Veggie Fritatta

I've been struggling a little with the Whole Life Challenge, and I've been eating a bunch of stuff that really isn't all that fun and exciting, just to try and survive the challenge. 
For example, a paleo meal might include a couple hard boiled eggs, an apple, an almond milk smoothie and a larabar. 

I just haven't had much luck with my paleo meals lately.  I made a nasty pineapple chicken, and I was mad that I used two whole chicken breasts... That's a good $5 right there! AMIRIGHT?

Anyway, finally today I had a little somethin' somethin' that I thought you might like.  And it's EASY! 

Veggie Fritatta. 

1 cup chopped broccoli
1/2 chopped onion
Hand full of cherry tomatoes
2 hand fulls of fresh spinach
olive oil
garlic
salt and pepper
4 eggs
splash of almond milk

Chop your veggies and saute them in an oven-safe saute pan in some olive oil and a few garlic cloves.

Mix the eggs and almond milk.
Once the broccoli is fork-tender, remove from heat and add the egg mixture.
Bake at 350 for 20-25 minutes or until the eggs are set. 

This serves 4... or 2 if you're hungry. (whoops)

132 cals, 5 carbs, 9 g fat and 9 g of protein (for 1/4 of the recipe)