Start the day with this healthy yet delicious whole-food frittata that keeps for up to a week in the fridge!


  • 2 tbsp extra-virgin olive oil
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • ½ small red onion, thinly sliced
  • 2 cups packed baby spinach
  • ¼ cup sun-dried tomatoes, chopped (not packed in oil)
  • 1 clove garlic, sliced
  • 10 large eggs, beathen
  • Kosher salt and ground pepper

Optional: hot sauce


  • Preheat the oven to 375 degrees F
  • Heat the oil in a medium oven-safe nonstick skillet over medium-high heat.
  • Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes.
  • Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
  • Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper.
  • Stir gently to distribute the vegetables.
  • Bake until the eggs are set, 13 to 15 minutes.
  • Let stand for 5 minutes, then slice into 6 pieces.
  • Serve with hot sauce.

Refrigerate in an airtight container for up to 1 week.

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Cook Time: 20 minutes

Nutrition Facts

Calories: 180; Total Fat: 13 grams; Saturated Fat: 3.5 grams; Cholesterol: 310 milligrams; Sodium: 460 milligrams; Carbohydrates: 4 grams; Dietary Fiber: 1 gram; Protein: 12 grams; Sugar: 2 grams

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