Frittata with Peppers, Spinach & Feta
30 minutes
4 servings
Introduction
This Frittata is a GREAT breakfast idea. You can make it ahead of time for the week because it still tastes delicious reheated, meaning you can eat breakfast even when you're rushing out the door to get to work on time. This recipe is simple and only takes a few minutes to prepare all of the ingredients. It's high in protein, to help keep you feeling full longer and it's low in carbs - which is perfect for me because I like to pair it with some hashbrowns :).
How to Make
Pre-heat over to 400 degrees
Chop the bell peppers into small pieces
In a large bowl, mix together the eggs, egg whites, milk, garlic, and sea salt. Mix until well combined.
Heat 1/2 tbsp olive oil in cast iron skillet (I used a 10in one) and add in a pinch of black pepper.
Add in the chopped bell peppers and the spinach. Heat until the spinach is wilted.
Pour the egg mixture into the pan.
Sprinkle the crumbled feta cheese on top.
Bake for 15-20 minutes, or until the eggs are set.
Ingredients
4 Large Eggs
1 cup Egg Whites
Red Bell Pepper, 1 Medium
2 cups Spinach
1/4 cup Fairlife Fat Free Milk
1 tsp Minced Garlic
1/4 tsp Sea Salt
1/2 tbsp Extra Virgin Olive Oil
Black Pepper, to taste