WHOLE30 RECIPES VEGETARIAN RECIPES

Name: Whole30 Veggie-Packed Breakfast Frittata
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 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

WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA - FOOD NETW…

Whole30 Veggie-Packed Breakfast Frittata - Food Netw… 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

Ingredients

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

WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA - FOOD NETW…

Whole30 Veggie-Packed Breakfast Frittata - Food Netw… 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

Ingredients

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.

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