Whole30 Veggie-Packed Breakfast Frittata
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 180
- Total Fat
- 13 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 310 milligrams
- Sodium
- 460 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 1 grams
- Protein
- 12 grams
- Sugar
- 2 grams
- Total: 35 min
- Active: 15 min
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
- 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.