BREAKFAST FRITTATA RECIPE RECIPES

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WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA RECIPE | FOO…



Whole30 Veggie-Packed Breakfast Frittata Recipe | Foo… image

Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It's packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 35 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 small green bell pepper, diced
1 small red bell pepper, diced
1/2 small red onion, thinly sliced
2 cups packed baby spinach
1/4 cup sun-dried tomatoes (not packed in oil), chopped
1 clove garlic, sliced
10 large eggs, beaten
Kosher salt and freshly ground black pepper
Hot sauce, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.  
  • Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
  • Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week. 

Nutrition Facts : Calories 180, FatContent 13 grams, SaturatedFatContent 3.5 grams, CholesterolContent 310 milligrams, SodiumContent 460 milligrams, CarbohydrateContent 4 grams, FiberContent 1 grams, ProteinContent 12 grams, SugarContent 2 grams

BREAKFAST FRITTATA SQUARES RECIPE - FOOD NETWORK



Breakfast Frittata Squares Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 55 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 pound bulk sausage 
10 ounces fresh spinach 
1 dozen large eggs 
Kosher salt and freshly ground black pepper
8 ounces Cheddar, grated 

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish thoroughly with the butter.
  • Heat a pan over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Add the spinach and cook until wilted, about 1 minute. Set aside to cool.
  • Whisk the eggs in a large bowl with some salt and pepper. Add the cheese and stir until combined. Mix in the cooled sausage and spinach mixture.
  • Pour the egg mixture into the prepared baking dish and bake until the eggs are cooked through and firm, 20 to 30 minutes. Let cool slightly, about 5 minutes, then cut into squares and serve.

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