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Spinach and Red Pepper Frittata

​This is a very simple, very healthy egg white fritatta dish that comes together in a curiously tasty way. I honestly didn’t have the highest of expectations of this dish in the taste department, considering that I composed it focusing on the nutritional components, and not with taste in mind, and was completely blown away by the tastiness! Enjoy as breakfast or dinner.

Servings: 4

Courtesy of RealHealthyRecipes.com

Here’s what you need…

4 cups spinach
olive oil spray
½ cup roasted red bell pepper (from jar), diced
½ teaspoon Garlic, minced
2 teaspoons fresh thyme, minced
sea salt
2 cups egg white
fresh ground pepper
Instructions:
Place an inch of water in a large oven-proof skillet. Bring to a boil Add the spinach and wilt for 2 minutes. Remove the spinach and place on a paper towel. Squeeze out excess water. Chop the spinach.
Wipe out the skillet and place over medium heat. Add the bell peppers, garlic, thyme and a sprinkle of sea salt. Sauté for 3 minutes. Remove from the pan.
Place the egg whites in a large bowl. Whisk for a couple of minutes until lightly frothy and add in a sprinkle of salt and pepper. Mix in the spinach and red pepper mixture.
Preheat the broiler. Wipe out the skillet and return to medium heat. Apply a light spray of olive oil to the skillet. Pour the egg mixture into the skillet, turning the pan to evenly distribute. Shake the pan gently and use a spatula to lift the edges of the frittata, to let eggs run underneath.
Reduce the heat to low, cover and cook for 5 minutes, shaking the pan gently a few times. Once the eggs are almost fully set remove from heat.
Place the frittata under the broiler for up to 3 minutes, watching closely to prevent burning. Remove from heat, cool for 5 minutes, then cut into pieces and serve. Enjoy!
Nutritional Analysis: One serving equals: 79 calories, 1g fat, 3g carbohydrate, 201mg sodium, 2g sugar, 2g fiber, and 15g protein.

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