NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

1/4 cup shredded cheddar cheese

1/2 cup chopped roasted red bell pepper

1/2 cup sliced roasted zucchini

1 cup fresh spinach

1/4 cup diced onion

1 tsp olive oil

1 tbsp mixed fresh herbs

Salt and pepper to taste

PREPARATION

• 1

  Preheat your broiler to prepare the roasted vegetables. Toss chopped red bell pepper, sliced zucchini, and diced onion with a teaspoon of olive oil, salt, pepper and half of the chopped herbs. Roast them in the oven on a baking tray for 10-12 minutes until tender.

• 2

  While the vegetables are roasting, crack the eggs into a bowl. Whisk the eggs together, then stir in the shredded cheddar cheese and the remaining chopped herbs. Season lightly with salt and pepper.

• 3

  In a non-stick skillet over medium heat, add the fresh spinach and allow it to wilt slightly, then distribute the roasted vegetables over the spinach evenly.

• 4

  Pour the egg and cheese mixture over the vegetables. Allow the frittata to cook on medium heat for about 4-5 minutes until the edges begin to set.

• 5

  To ensure an even cook and a lightly browned top, place the skillet under the broiler for 2-3 minutes until the top of the frittata is set and lightly golden.

• 6

  Remove from heat, let it cool slightly, then slice and serve warm.