NUTRITION

SERVINGS

INGREDIENTS

3 Large Eggs

2 Egg Whites

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup Baby Spinach

2 tablespoons chopped Red Onion

1 ounce Goat Cheese

2 tablespoons fresh Herbs (thyme, rosemary)

1 teaspoon Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F. On a baking sheet, toss the red bell pepper, zucchini, spinach, and red onion with olive oil and fresh herbs.

• 2

  Roast the vegetables in the oven for about 12-15 minutes until they are tender and slightly caramelized.

• 3

  While the vegetables are roasting, whisk together the eggs and egg whites in a bowl until fully combined.

• 4

  When the vegetables are done, remove them from the oven and gently fold them into the egg mixture.

• 5

  Heat a non-stick, oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet, spreading it evenly.

• 6

  Crumble the goat cheese over the top of the mixture.

• 7

  Allow the frittata to cook on the stovetop for 3-4 minutes until the edges begin to set.

• 8

  Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes until the center is set and the top is lightly golden.

• 9

  Remove from the oven, let cool for a couple of minutes, slice, and serve warm.