Veggie-Packed Breakfast Frittata

Ingredients

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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

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Directions

1. Preheat the oven to 375 degrees F.
2. 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.  
3. 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.
4. 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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#EasyRecipe #VeggieFrittata #Healthy #HongKong #GuardianFitnessHK #HKGYM

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ref:https://www.foodnetwork.com/recipes/food-network-kitchen/whole30-veggie-packed-breakfast-frittata-3908443

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