Italian Vegetable Breakfast Frittata
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
224 cal
12g protein
8g carbs
16g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1/2 cup, halved Cherry tomatoes
- 1 cup, chopped Fresh spinach
- 1/2 cup, diced Bell peppers (red, yellow, or orange)
- 1/4 cup, crumbled Feta cheese
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk eggs with a pinch of salt and pepper.
- Heat olive oil in an ovenproof skillet over medium heat.
- Add diced bell peppers and cook for 3-4 minutes until softened.
- Add cherry tomatoes and spinach; cook for another 2 minutes until spinach wilts.
- Pour beaten eggs over the vegetables in the skillet, evenly distributing them.
- Sprinkle feta cheese on top.
- Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set and lightly golden.
- Slice and serve warm.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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