Roasted Red Pepper, Spinach and Feta Frittata

Servings: 6

Nothing says breakfast like a hot and hearty frittata. This frittata is loaded with roasted red pepper, tender spinach, and feta cheese – top it off with some fresh parsley and you have a delicious meal!

Ingredients:

• 10 large eggs
• ¼ cup fresh chopped parsley
• ¼ cup fresh chopped basil
• Salt and pepper to taste
• 1 ½ tablespoons olive oil
• 1 small red onion, sliced thin
• 1 cup cherry tomatoes, halved
• ¼ cup roasted red pepper, drained and chopped
• 1 tablespoon minced garlic
• 4 cups fresh baby spinach, packed
• ½ cup feta cheese crumbles

 

Instructions:

1. Preheat the broiler in your oven to high heat.
2. Whisk together the eggs, parsley, and basil in a small bowl with a pinch of salt and pepper.
3. Heat the oil in a medium ovenproof skillet over medium-high heat.
4. Stir in the red onions and cook for 3 minutes then add the roasted red pepper, tomatoes and garlic.
5. Cook for 5 minutes then stir in the spinach and cook until just wilted – about 2 minutes.
6. Pour the egg mixture into the skillet, stirring slightly to spread.
7. Sprinkle with feta cheese and cook for about 4 minutes until the edges begin to set.
8. Transfer the skillet to the oven and broil for 2 to 3 minutes until the eggs are set.
9. Let the frittata rest for 5 minutes before slicing and serve garnished with fresh chopped parsley.

Nutritional Information:

200 calories per serving, 14g fat, 5g carbs, 13g protein, 2g fiber.