Light Vegetable Frittata
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1/2 teaspoon pepper
- 1 teaspoon italian seasoning
- 1 cup fresh spinach chopped
- 1 cup diced onion (about 1/2 an onion)
- 1 green bell pepper diced (about 1 cup)
- 1 (14.5 oz) can diced tomatoes drained
- 3 slices turkey bacon cooked and chopped (i use a nitrate free brand; like trader joe's or applegate)
- 5-7 eggs, depending on size (i used 5 large eggs for a mediu
- Carbohydrate 1.97087042200855 g
- Cholesterol 9.52 mg
- Fat 8.53908001068376 g
- Fiber 0.53565679491687 g
- Protein 2.07797107371795 g
- Saturated Fat 2.42118707478632 g
- Serving Size 1 1 Serving (43g)
- Sodium 121.600741452991 mg
- Sugar 1.43521362709168 g
- Trans Fat 0.774787010683758 g
- Calories 92 calories
Preheat the oven to 350 degrees.Add 2 tablespoons of olive oil to iron skillet and use a cooking brush or paper towel to wipe oil along the sides of the skillet. Heat skillet on medium-high heat. Saute onion and green pepper for about 5 minutes.Meanwhile; beat eggs, Italian seasoning, salt and pepper in medium bowl or 2 cup measuring cup. Set aside.Next, add garlic, spinach, tomatoes and bacon to iron skillet and saute for another 2-3 minutes.Finally, pour the egg mixture into the skillet with the vegetables and stir to ensure the egg mixture is evenly distributed, then immediately remove the skillet from the heat.Put the skillet in the oven and bake for about 30-35 minutes, and until the top of the frittata has browned slightly and is set.Allow frittata to cool for about 5-10 minutes before serving. Enjoy!
