Name: Whole30 Veggie-Packed Breakfast Frittata
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 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

Directions

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Whole30 Veggie-Packed Breakfast Frittata

29m Easy 99%

CLASS

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.

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Whole30 Veggie-Packed Breakfast Frittata

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