Whole30 Vegetable Breakfast Frittata

Votes: 12

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 180, total fat 13 G., saturated fats 3.5 G., proteins 12 G., carbohydrates 4 G., fiber 1 G., cholesterol 310 mg, sodium 460 mg, sugar 2 G.

An Italian frittata omelet is made with a variety of additional ingredients, topped with beaten eggs, and baked in the oven. This frittata recipe begins with lightly sautéing the vegetables in a skillet with olive oil. Bell peppers, onions, spinach, garlic, and sun-dried tomatoes all add a wonderful flavor to the omelet, making it filling and at the same time very healthy. Pour the eggs over the sautéed vegetables and bake in the oven. Make sure your skillet is suitable for baking. The finished frittata can be eaten hot or cold. Store leftovers in the refrigerator for a delicious snack anytime. This recipe is Whole30-friendly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
1 small green bell pepper, diced
1 small red bell pepper, diced
Half a small red onion, thinly sliced
2 cups spinach
1/4 cup sun-dried tomatoes (not in oil), chopped
1 clove garlic, chopped
10 large eggs, beaten
Hot sauce, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet pepper, red onion, spinach, sun-dried tomatoes, garlic, eggs, hot sauce

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Heat olive oil in a medium nonstick skillet over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, 6-7 minutes. Add the spinach, sun-dried tomatoes, and garlic and cook, stirring frequently, until the spinach wilts and turns bright green, about 1 minute.

Reduce heat to low and pour in the eggs, adding 1 teaspoon of salt and a pinch of ground black pepper. Stir gently to distribute the vegetables. Bake in the oven until the eggs are set, 13-15 minutes.
Let stand for 5 minutes, then cut into 6 pieces. Serve the frittata with hot sauce. Store in an airtight container for up to 1 week.

Categories:

recipe / Healthy eating / Gluten-free dishes / Calorie content of prepared meals / Vegetarian dishes / Breakfast / Main courses / Eggs and dairy products / / Food Network - recipes / European cuisine / Italian cuisine

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