NUTRITION

SERVINGS

INGREDIENTS

4 whole eggs

2 egg whites

1/2 medium red bell pepper

1 cup fresh spinach

Approx. 2.5 cherry tomatoes, halved

1/4 medium red onion

2 tbsp chopped fresh parsley

2 tbsp chopped fresh basil

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F if finishing the frittata in the oven, or prepare your stovetop for a gentle heat.

• 2

  In a mixing bowl, whisk together the 4 whole eggs and 2 egg whites until well combined. Season lightly with salt and pepper if desired.

• 3

  Heat a non-stick, oven-safe skillet over medium heat and add the olive oil.

• 4

  Add the sliced red bell pepper, red onion, and spinach. Sauté until the vegetables are slightly softened, about 2-3 minutes.

• 5

  Stir in the cherry tomatoes and let them warm through for another minute.

• 6

  Pour in the egg mixture, allowing it to evenly cover the vegetables. Sprinkle the chopped parsley and basil over the top.

• 7

  Reduce the heat to low and let the frittata cook gently for about 5-6 minutes until the edges set.

• 8

  For a firmer top, transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, or until the frittata is fully set.

• 9

  Remove from heat, allow to cool slightly, then slice and serve warm.