Nutritional Value per Frittata:

Calories: 267
Calories from Fat: 88
Total Fat: 10 g
Saturated Fat: 2 g
Total Carbs: 24 g
Fiber: 5 g
Protein: 24 g
Sodium: 1459 mg
Cholesterol: 211 mg

Picante Frittata

Details

Spice up your life with this peppery egg dish from The Eat-Clean Diet® Recharged!

Ingredients

• 1 tsp / 5 ml extra virgin olive oil
• 1 Cipollino onion, peeled and minced
• ½ red bell pepper, seeded and deveined, cut into thick ribbons
• 1 cup / 240 ml baby spinach leaves, finally chopped
• 3 egg whites + 1 whole egg
• ¼ cup / 60 ml skim milk or low-fat milk of your choice
• ¼ tsp / 1.25 ml sea salt
• Pinch cumin
• ¼ tsp / 1.25 ml freshly ground black pepper
• ½ cup / 120 ml fresh salsa (homemade or commercial) as garnish (optional)

Preparation

1. Make sure oven rack is in the center of the oven. Preheat the oven to 350ºF / 180ºC.
2. In a medium ovenproof skillet, heat olive oil over medium heat. Add vegetables to skillet and cook until soft, about five minutes.
3. While vegetables are cooking, combine eggs, milk, salt, cumin and pepper. Whisk well.
4. Pour egg mixture over cooking vegetables. Cook until edges are set and center is just beginning to set.
5. Transfer to preheated oven and bake another five to eight minutes or until center is firm.
6. Transfer cooked frittata to heated plate and serve with salsa (optional).

Tosca's Tip

Your leftovers will never go to waste again! Enrich this dish with any ingredient – from vegetables to meats, low-fat cheeses to spices or even pasta!