Egg Frittata with high fiber content and low fat
This egg frittata recipe is high in fiber, low in fat, and low in carbs, making it perfect for those on a low-fat or low-carb diet or looking to add more fiber to their meals. It is also gluten-free and dairy-free, making it suitable for people with gluten or dairy allergies. This dish is a great source of protein and fiber, thanks to the eggs and vegetables used in the recipe. It's a perfect dish to start your day with a nutritious meal.
Allergen Information: Contains Dairy Allergy, Nut Allergy
Nutrition Facts
Per serving
Energy
645 kcal
Protein
45 g
Carbs
14 g
Fat
44 g
Fiber
6 g
Ingredients
Boiled Egg
6 egg (300g)
Spinach
1 small katori (50g)
Brocoli Vegetable
1 medium bowl (50g)
Stuffed Bell Peppers
1 number (50g)
Onion Finely Chopped
1 small onion (50g)
Olive Oil
1 tsp (5g)
Pepper, black
1 tsp (1g)
Instructions
Cooking Steps
Preheat the oven to 375°F.
Heat olive oil in a large oven-safe skillet over medium heat.
Add onion, bell peppers, and broccoli to the skillet and sauté for 5-7 minutes until the vegetables are soft.
Add chopped spinach to the skillet and cook for another 1-2 minutes until it wilts.
In a bowl, whisk together the eggs, salt, and black pepper.
Pour the egg mixture over the vegetables in the skillet.
Place the skillet in the oven and bake for 15-20 minutes until the eggs are set and the top is golden brown.
Remove the skillet from the oven and let it cool for a few minutes.
Slice the frittata into wedges and serve hot.