Veggie-Packed Frittata

Caregory : Breakfast Recipes

Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It's packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.

Ingredient

    • 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

Direction

    1. Preheat the oven to 375 degrees F.
    2. 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.  
    3. 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.
    4. 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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