Red Pepper and Spinach Frittata

Red pepper and spinach frittata is a delicious and easy quick healthy meal. Serve this vegetarian dish for breakfast, lunch or dinner. The choice is yours!

Course Breakfast

Cuisine Italian

Prep Time 10

Cook Time 15

Resting Time 2

Total Time 25

Servings

Calories 202kcal

Author Neil

Equipment

Ingredients

6 eggs
50 g lower fat grated cheese mozzarella / cheddar
1 tsp. dried marjoram
Salt and Pepper
1 tablespoon olive oil
1 onion sliced
1 red pepper sliced
60 g Baby Spinach

Metric - US Customary

Instructions

In a glass pyrex bowl whisk the eggs, cheese and marjoram together, season with the salt and pepper and set aside.
Heat the olive oil in an oven proof frying pan / skillet and over a medium heat sauté the onion and red pepper until softened for about 6 minutes.
Add the spinach and sauté until wilted for about a further 2 minutes.
Pour the egg mixture into the pan and continue cooking on the stove for about 5 minutes.
Place the pan under a preheated grill and grill until the top is lightly browned and the eggs are set, about 2 minutes. Watching that it doesn't burn.
Let the frittata rest for 2 minutes before serving.

Notes

Add a simple green salad if this is your evening meal.

Nutrition