Whole30 Veggie-Packed Breakfast Frittata

• porzioni: 6 servings
• tempo totale: 35 minutes

Ingredienti

2 tablespoons extra-virgin olive oil

1 small green bell pepper, diced

1 small red bell pepper, diced

1/2 small red onion, thinly sliced

2 cups packed baby spinach

1/4 cup sun-dried tomatoes (not packed in oil), chopped

1 clove garlic, sliced

10 large eggs, beaten

Kosher salt and freshly ground black pepper

Hot sauce, for serving

Istruzioni

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. Â

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.Â

Nutrizione

• Calorie: 180
• Grassi Totali: 13 g
• Grassi Saturi: 3.5 g
• Colesterolo: 310 mg
• Sodio: 460 mg
• Carboidrati Totali: 4 g
• Fibra Alimentare: 1 g
• Zuccheri Totali: 2 g
• Proteine: 12 g