Italian Vegetable Breakfast Frittata

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 1 cup, halved Cherry tomatoes
• 2 cups, chopped Fresh spinach
• 1 cup, diced Bell peppers (red, yellow, or orange)
• 1/2 cup, crumbled Feta cheese
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper

Method

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk eggs with a pinch of salt and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat.
4. Add diced bell peppers and cook for 3-4 minutes until softened.
5. Add cherry tomatoes and spinach; cook for another 2 minutes until spinach wilts.
6. Pour beaten eggs over the vegetables in the skillet, evenly distributing them.
7. Sprinkle feta cheese on top.
8. Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set and lightly golden.
9. Slice and serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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