Cheese and Veggie Frittata
A quick and easy cheesy frittata packed with protein-rich eggs and vibrant vegetables, perfect for a healthy breakfast or light meal.
5 min
Prep
15 min
Cook
4
Serves
340
Calories
Macros · per serving
32g protein
7g carbs
22g fat
Ingredients
For 4 servings
- 8 egg
- 1 cup cheddar cheese
- 1 bell pepper
- 2 cups spinach
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined.
- 3
Grate the cheddar cheese and set aside.
- 4
Chop the bell pepper into small cubes.
- 5
Heat olive oil in a non-stick, oven-safe skillet over medium heat.
- 6
Add the chopped bell pepper and saute for 3-4 minutes until tender.
- 7
Add spinach to the skillet and cook for another 2 minutes until wilted.
- 8
Pour the whisked eggs over the vegetables in the skillet and tilt the pan to distribute evenly.
- 9
Sprinkle the grated cheddar cheese over the egg mixture.
- 10
Transfer the skillet to the preheated oven and bake for 10-12 minutes until the eggs are set and the top is lightly golden.
- 11
Remove from oven, let cool slightly, and cut into wedges to serve.
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