Preparation Time:
5 min
Difficulty:
Novice
Ingredients:
- 4 large eggs
- 100g of spinach, chopped
- 50g of bell peppers, diced
- 50g of cherry tomatoes, halved
- 30g of onion, finely chopped
- Salt and pepper to taste
- 1 tablespoon of olive oil
Kitchen Tools Needed:
- mixing bowl
- whisk
- non-stick skillet
- spatula
Instructions:
- In a mixing bowl, whisk the eggs until well blended.
- Add the chopped spinach, diced bell peppers, halved cherry tomatoes, and finely chopped onion to the egg mixture. Season with salt and pepper.
- Heat the olive oil in a non-stick skillet over medium heat.
- Pour the egg and vegetable mixture into the skillet, cooking until the edges begin to set.
- Once the edges have set, use a spatula to gently lift the frittata, allowing uncooked egg to flow underneath. Cook until the frittata is set and lightly golden on the bottom.
- Carefully slide the frittata onto a plate and cut it into wedges before serving.
Macros:
- Total Calories: 310kcal
- Carbs: 10g
- Proteins: 24g
- Fats: 20g
