Veggie-Packed Frittata

Category: Breakfast Recipes

Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It's packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.

ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 1/2 small red onion, thinly sliced
  • 2 cups packed baby spinach
  • 1/4 cup sun-dried tomatoes (not packed in oil), chopped
  • 1 clove garlic, sliced
  • 10 large eggs, beaten
  • Kosher salt and freshly ground black pepper
  • Hot sauce, for serving
demo

Direction

  1. Preheat the oven to 375 degrees F.
  2. Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.  
  3. Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
  4. Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.