Originally published at FoodNetwork.com
Veggie Breakfast Frittata
Start the day with this healthy yet delicious whole-food frittata that keeps for up to a week in the fridge!
Yield: 6 servings
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
- 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.