Ingredients
2 red bell peppers, roasted and sliced
1 cup fresh spinach
1 small onion, finely chopped
2 cloves garlic, minced
8 large eggs
1/4 cup crumbled feta cheese
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Toss red bell peppers with 1 tbsp olive oil, salt, and pepper. Roast for 18-20 minutes until softened and slightly charred
Heat a large ovenproof skillet over medium heat. Add onion and garlic; sauté for 3-4 minutes until fragrant
Add roasted peppers and spinach, cook for 2 minutes
Whisk eggs in a bowl, then pour into the skillet
Sprinkle with feta, oregano, and basil
Cook on stovetop for 3-4 minutes until edges begin to set
Transfer to oven and cook for 10-12 minutes, until the top is golden and firm
Cool slightly and slice into wedges
Notes
For a vegan version, substitute eggs with a flax egg mixture (1 tbsp ground flaxseed + 3 tbsp water per egg) and use vegan cheese
Store leftovers in an airtight container in the refrigerator for up to 3 days
Can be prepared in advance and reheated gently
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Breakfasts
- Method: Searing / Baking
- Cuisine: Mediterranean
- Diet: Low-Carb
Nutrition
- Serving Size: 1 wedge of frittata
- Calories: 210
- Sugar: 1g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 275mg