Italian Breakfast Frittata with Bell Peppers and Parmesan
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · vegetarian, gluten-free, keto, low-carb
250 cal
14g protein
8g carbs
18g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1 medium Red bell peppers
- 1/2 cup grated Parmesan cheese
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 2 tablespoons chopped Fresh parsley
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C).
- Slice the red bell peppers into thin strips.
- In a mixing bowl, whisk the eggs with salt, pepper, and grated Parmesan cheese.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add sliced peppers to the skillet and sauté until tender, about 5 minutes.
- Pour the egg mixture over the peppers, spreading evenly.
- Cook on stovetop for about 2-3 minutes until edges begin to set.
- Transfer the skillet to the oven and bake for 15 minutes until the frittata is puffed and fully cooked.
- Garnish with chopped parsley before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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