Whole30 Veggie-Packed Breakfast Frittata

• 份量: 6 servings
• 总时间: 35 minutes

配料

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

步骤

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

营养

• 卡路里: 180
• 总脂肪: 13 g
• 饱和脂肪: 3.5 g
• 胆固醇: 310 mg
• 钠: 460 mg
• 总碳水化合物: 4 g
• 膳食纤维: 1 g
• 总糖: 2 g
• 蛋白质: 12 g