EGG FRITTATA
Ingredients:
- 3 whole eggs
- 150g egg white
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon extra-virgin olive oil (7g)
- 50g red pepper, diced
- 50g mushrooms
- 3 green onions, chopped
- 50g baby spinach
Method:
- In a large bowl, crack the eggs and whisk them together with paprika, garlic powder, salt, and pepper. Set aside. Preheat oven to 425 degrees.
- In an oven-safe skillet or cast-iron pan, heat the oil over medium-high heat. Add the chopped red peppers and sauté for 2-3 minutes, until they begin to soften. Add the mushrooms and sauté another minute. Add the green onions & spinach and cook just until spinach starts to wilt, for about 1 minute.
- Reduce the heat to medium-low. Pour the eggs into the skillet over the sautéed vegetables and cover the skillet with a lid. Cook over medium-low heat, without stirring, until the egg begins to set around the edges and start to release from the pan, but the middle is still wobbly, for about 5 minutes.
- Transfer the skillet with the frittata to the oven and let it bake for 9-10 minutes until the middle is set. If you are doing meal prep and plan to reheat the frittata later, try to undercook it just a little bit (maybe only 8-9 minutes). Then when you reheat each portion in the microwave it will be perfectly cooked.
Nutrition Facts:
- Calories: 476.2 Cal
- Protein: 39.3g
- Carbs: 31.2g
- Fat: 22.3g
