Veggie Frittata

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tablespoon butter (extra-virgin olive oil or coconut oil)

½ medium yellow onion (finely chopped)

½ red bell pepper (finely chopped)

1 ½ cups mushrooms (thinly sliced)

2 cups kale (chopped)

2 cups spinach (chopped)

8 eggs

salt and pepper (to taste)

Directions

Heat an oven proof skillet over medium high heat and turn on broiler on high to preheat oven.

Add oil to pan. Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are starting to soften (3-4 minutes).

Add kale and continue to sauté, until all vegetables are cooked, 8-10 minutes.

Add spinach, and stir until spinach is wilted.

Beat eggs with salt and pepper and add to skillet. Let cook on stove top 1-2 minutes, stirring a couple of times.

Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top.

Nutrition

• Calories: 181 kcal
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Cholesterol: 335 mg
• Sodium: 180 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 14 g