NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

2 egg whites

1/4 cup low-fat mozzarella cheese

1/2 medium red bell pepper

1/2 medium green bell pepper

1/2 small zucchini

1 handful spinach

1/4 small onion

1 garlic clove

1 tsp olive oil

1 tbsp fresh mixed herbs

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Chop the red and green bell peppers, zucchini, onion, and garlic into small, even pieces. Rinse and roughly chop the spinach and fresh herbs.

• 3

  In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.

• 4

  Add the bell peppers and zucchini to the skillet, and roast them for about 4-5 minutes until they begin to soften.

• 5

  Meanwhile, whisk together the eggs, egg whites, and low-fat mozzarella cheese in a bowl. Stir in the fresh herbs, spinach, salt, and pepper.

• 6

  Pour the egg mixture over the sautéed vegetables in the skillet. Allow it to cook undisturbed for 2-3 minutes to set the edges.

• 7

  Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is fully set and lightly golden on top.

• 8

  Remove from the oven, let cool slightly, slice, and serve warm.