Zucchini Egg Frittatas

1 small zucchini (shredded with a cheese grater)
1 cup of eggs or egg whites
1T onion salt

Mix all together and then scoop like pancake batter onto a preheated skillet. You can make a bunch of small ones to keep in fridge and they taste great cold too!

You can also pour into muffin tins for another variation on egg bakes.

:happy: Missie's Super Protein Salad
It is a hybrid of Costco's Quinoa Salad and QFC's Perfect Protein Salad. It really tastes wonderful and is worth all the prep time! Need to make ahead of time as it is a bit time intensive but will yield at least 24 half cup servings. There may be a better way to do this but I am not a cook. It takes me forever to do anything! It lasts all week though! Making it again tonight with these new measurements so if anything changes I will update this immediately!

Nutritional Information
Should make (24) 1/2 cup servings if I figured it out right. If not I will update as soon as I finish making it this weekend.
Serving size = 1/2 cup
Calories 149
Carbs 20
Fat 3
Protein 10
Sodium 68
Sugar 3

Ingredients (you don't have to have all the beans and what not but it adds to the protein which is why I use it all):

Hard Red Spring Wheat Berries 1/2 cup dry (these will need to soak overnight)
Red Lentils, 1/2 cup dry
Rainbow Quinoa, 1/2 cup dry (Only need to soak 30 minutes)
Red Quinoa 1/2 cup dry (Only need to soak 30 minutes)
French Green Lentils 1/2 cup dry
Raw Sunflower Seeds 1/2 cup
Garbanzo Beans 1 can (drained_
Fava Beans 1 can (drained)
Shelled Edamame 1 cup (thawed if frozen)
2% Lowfat Cottage Cheese, 1 cup

1 Cucumber finely chopped
2 Roma Tomatos finely diced (remove seeds and mushy part)
Chives 4 tbsp diced
Parsley Raw 1 cup
Fresh Dill 1/2 cup
Carrots 1/2c finely chopped
Celery 1/2c finely chopped
Red, Yellow, or Green (or all 3) Bell Pepper 1/2c finely chopped
Fresh Cilantro Chopped, 1/4 c

Fage Greek Yogurt - Total 0 % 1 cup (substituted for Mayonnaise to increase protein)
Apple Cider Vinegar, 1/2 cup

Cover the wheat berries in 2" water and soak for 12hours or overnight. Can mix the 2 Quinoa together and soak for 15-30 minutes while dicing and chopping all your other ingredients. One the Quinoa and Wheat berries are finished soaking you want to rinse them for 2-3 minutes until the water runs clear.

WHEAT BERRIES:
1/2 cup of wheat berries to 1 3/4 cup of water, bring to a boil, reduce heat and simmer for 1 hour (remove from heat and rinse in cold water to stop the cooking process. Set aside.

LENTILS (can use either red or green, green stay firmer):
Rinse in cold water until water runs clear. Bring 3/4 cup of water to a boil, add 1/2 cup of lentils, boil for 2-3 minutes and reduce to a simmer. Simmer Green lentils for 40 minutes, red lentils for 25 minutes. Remove from heat and rinse in cold water to stop cooking.

QUINOA:
Add 1 cup of Quinoa (1/2 cup rainbow and 1/2 cup red is my preference) to 1 1/4 cups of water and bring to a simmer, reduce to low, cover and cook for 30-35 minutes. Remove from heat and rinse in cold water to stop the cooking. Not sure if this next step is necessary but they say to cool the Quinoa on a rimmed cookie sheet by spreading it out and tossing. Cool at room temp or in the fridge.

DRESSING:
Add the Greek yogurt (Mayo if you prefer) and vinegar together and whisk well. This will be the dressing. Add salt and pepper to taste and set aside.

SALAD:
Mix all the other ingredients together in a large mixing bowl and stir well. At this time you can pour the dressing and mix it all together and then place in single serving dishes to use throughout the week but I noticed last time that it was a little soggy by day 6 so next time I am going to divide the salad in half and put dressing on only 1/2 of it and dish it up. Then before I dish up the other half later in the week I will put the rest of the dressing on it. Hopefully that will help.