NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs (200g total)

2 large Egg Whites (60g total)

1 cup Fresh Spinach (30g)

1 medium Roasted Red Bell Pepper (120g)

Half a small Red Onion (50g)

1 teaspoon Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Place the whole red bell pepper on a baking sheet and roast for about 20 minutes until the skin is charred. Remove from the oven, let cool, then peel, deseed, and chop into bite-sized pieces.

• 2

  In a mixing bowl, whisk together the 4 large eggs and 2 egg whites with a pinch of salt and pepper until well blended.

• 3

  Heat the teaspoon of olive oil in an oven-safe skillet over medium heat. Add the sliced half red onion and sauté for 2-3 minutes until softened.

• 4

  Add the fresh spinach to the skillet and continue to cook until it wilts, about 1-2 minutes.

• 5

  Stir in the chopped roasted red bell pepper, then evenly pour the egg mixture over the vegetables. Allow the eggs to cook undisturbed for 3-4 minutes until the edges start to set.

• 6

  Transfer the skillet to the oven and bake for an additional 5-7 minutes, or until the frittata is fully set and lightly golden on top.

• 7

  Remove the skillet from the oven, let the frittata cool for a minute, slice, and serve warm.