Combine eggs with cheese and veggies in the form of a quiche or frittata, and you seriously can’t beat it. For a vegetarian, this is the perfect meal. And this one contains TWELVE roasted garlic cloves, so it's better than all the rest. Garlic lovers rejoice.

The recipe below is one of my absolute favorites: Broccolini, Red Pepper & Roasted Garlic Frittata. It makes enough to easily satisfy two people, it’s super simple to put together, and it’s incredibly delicious. Frittatas are great options because they’re low-carb and can be modified to suit a variety of tastes and moods. And if you don't eat it all, it tastes just as good for lunch the next day.

To go with the frittata, we decided to try something new: grilled avocado. I've seen this for awhile now, but just never attempted it; something about hot avocado just kind of grossed me out. However, the main point here is that you only lightly grill the avocado so that it doesn't actually turn into a goopy mess. The additional flavors of olive oil, lemon juice, salt and freshly cracked pepper turn this everyday fruit (yes, avocado is a fruit!) into a show-stopping side item.

INGREDIENTS

1/2 c. extra virgin olive oil
12 (yes, really that many) garlic cloves
6 large eggs, lightly beaten
1/2 cup low-fat ricotta cheese
1 bunch broccolini, chopped (can substitute with broccoli if needed)
1 red bell pepper, sliced
1 white onion, sliced
2 T. fresh flat-leaf parsley, chopped
1 T. fresh oregano, chopped
Salt & pepper, to taste

STEPS

1) Remove the skins from the garlic and cook it with 1/2 c. olive oil in a pan over medium-low heat. Stir occasionally and adjust the heat as needed to keep the garlic from browning too quickly. Cook until soft, about 20-25 minutes. Drain the oil into a small bowl for later use.

2) Add the garlic, eggs and ricotta cheese to a food processor and blend until smooth.

3) Preheat broiler with oven rack 6 inches from heat. Cut the broccolini into bite-sized pieces and separate the tops from the stems. Heat a 10-inch nonstick ovenproof skillet over medium-high. Add 1 1/2 teaspoons reserved garlic oil to the pan; swirl to coat. Add broccolini stems, bell pepper, and onion; cook, stirring often, about 5 minutes or until the vegetables are slightly tender. Add broccolini tops; cook 5 to 6 minutes or until broccolini is bright green and bell peppers are tender.

4) Pour the vegetables into a large bowl and add the parsley and oregano. Season well with salt and pepper. Pour the egg mixture into the bowl with the veggies and toss well to combine.

5) Add the skillet back to the stove with 1 1/2 teaspoons garlic oil over medium-high; swirl to coat. Pour the egg/veggie mixture into the skillet and cook 30 seconds. Reduce heat to medium-low; cook, without stirring, until eggs are partially set, about 4 minutes.

6) Transfer the skillet to the broiler, and cook until the eggs are set and the top of the frittata is lightly browned, about 5 minutes. Serve with grilled avocado (recipe below), if desired.