NUTRITION

SERVINGS

INGREDIENTS

4 Large Eggs

2 Egg Whites

1/4 cup chopped Bell Pepper

1/4 cup fresh Spinach

1/4 cup diced Tomato

1/4 cup diced Onion

1/4 cup diced Zucchini

1/4 cup sliced Mushrooms

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat and add the olive oil.

• 2

  Add the diced onion and sauté for 2-3 minutes until softened.

• 3

  Stir in bell pepper, zucchini, mushrooms, and tomato, and cook for an additional 2 minutes until slightly tender.

• 4

  Add the spinach last and cook until just wilted, about 1 minute.

• 5

  In a bowl, whisk together the whole eggs and egg whites with a pinch of salt and pepper.

• 6

  Pour the egg mixture evenly over the sautéed vegetables in the skillet.

• 7

  Allow the eggs to set around the edges, then gently lift the sides with a spatula to let uncooked egg flow underneath.

• 8

  Reduce heat to low, cover the skillet, and cook for 5-7 minutes or until the eggs are fully set.

• 9

  Slide the frittata onto a plate, slice, and serve warm.