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Get Your Veggies at Breakfast

Get Your Veggies at Breakfast
veggies-at-breakfast

Breakfast has been touted as the most important meal of the day. Whether or not it is true, breakfast in an important meal to eat to ensure you get your daily requirement of protein and nutrients to help lap band, gastric sleeve, and gastric bypass patients stay healthy. This breakfast frittata is chock full of […]

veggies-at-breakfast

Breakfast has been touted as the most important meal of the day. Whether or not it is true, breakfast in an important meal to eat to ensure you get your daily requirement of protein and nutrients to help lap band, gastric sleeve, and gastric bypass patients stay healthy. This breakfast frittata is chock full of vitamin and mineral loaded vegetables and protein packed eggs. They are portion controlled, and even easy enough to eat while you’re running around in the morning getting ready for work or in the car. You can adjust the vegetables if you need to, or use what you have on hand. Any leftovers can be refrigerated and reheated quickly on demand, or frozen and reheated for future use.

Super Veggie Mini Frittatas

Ingredients:

1 tbsp butter or olive oil
2 scallions, sliced
1 sweet potato, peeled and cut lengthwise then cut into thin slices
1 bunch asparagus stalks, cut into 1 inch pieces
1 cup chopped fresh kale
8 eggs
2 tbsp milk
½ teaspoon kosher salt
½ teaspoon pepper
½ teaspoon onion powder
dash of red pepper flakes, if desired


Directions:

 

  • Preheat the oven to 375 degrees.
  • Spray or grease a muffin pan.
  • While the oven is preheating, melt butter in a skillet over medium heat.  When melted, add scallions and sweet potatoes and cook for 2 minutes.
  • Add the asparagus, reduce the heat to low and cover.  Let all the vegetables cook covered on low for 5 minutes.
  • While the veggies are cooking, beat eggs, milk, chopped kale, and seasonings in a bowl.
  • While the veggies are still al dente, remove from heat and transfer a portion to the bottom of each muffin cup.
  • Pour the egg mixture evenly into each muffin cup.
  • Bake for 8 minutes until eggs are puffed and cooked all the way through.
  • Let rest for 1-2 minutes, then remove from the muffin pan.
  • Enjoy hot or even at room temperature.

This breakfast idea is offered by Dr. Shillingford, M.D., P.A., for his lap band, gastric sleeve, and gastric bypass patients. Dr. Shillingford is a board certified surgeon specializing in advanced laparoscopic and obesity surgery. His adjustable lap band, gastric sleeve, and gastric bypass patients are often seeking recipes that are high in protein and incorporate green, leafy vegetables. Dr. Shillingford’s patients come to his Boca Raton office from all over South Florida, including Miami, Miami Beach, Fort Lauderdale, Parkland, Delray Beach, West Palm Beach, and Wellington, and as far away as Orlando and Jacksonville.