Whole30 Veggie-Packed Breakfast Frittata

• doses: 6 servings
• tempo total: 35 minutes

Ingredientes

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

Instruções

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

Informação Nutricional

• Calorias: 180
• Gordura Total: 13 g
• Gordura Saturada: 3.5 g
• Colesterol: 310 mg
• Sódio: 460 mg
• Carboidratos Totais: 4 g
• Fibra Alimentar: 1 g
• Açúcares Totais: 2 g
• Proteína: 12 g