Spinach & red pepper frittata
A breakfast for one: 320 kcal with 22 g of protein, 10 g of carbs and 21 g of fat, ready in 20 min.
- 20 min
- Breakfast · 1 serving
- Mediterranean, Italian
- 320 kcal
Nutrition per serving
320 kcalEnergy: 28% protein, 13% carbs, 59% fat
- 22 gProtein
- 10 gCarbs
- 21 gFat
Fiber 3 gSugar 6 gSodium 540 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Eggs
Ingredients
For one serving.
- Eggs3 large (150 g)
- Spinach60 g
- Red bell pepper60 g
- Onion30 g
- Olive oil1 tsp
- Basil5 g
Method
- Heat the oven grill. Slice the onion and pepper and roughly chop the spinach.
- Cook the onion and pepper in olive oil in an ovenproof pan for 5 minutes, then stir in the spinach for 1 minute.
- Whisk the eggs with salt, pepper and torn basil, pour into the pan and cook on low heat for 4 minutes until the edges set.
- Slide the pan under the grill for 3 minutes until puffed and golden, then cut into wedges.
Make ahead
Cold frittata keeps 3 days in the fridge; eat it at room temperature or warm it for 1 minute.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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Meal planning
