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Tomato & olive frittata
2
| Prep | 5 min | |
| Cook | 15 min |
- Extra virgin olive oil, 2 tsp(s)
- White onion, chopped, ⅓ cup(s)
- Cherry tomatoes, ½ dry pint(s), halved
- Roasted red peppers, ¼ cup(s), sliced
- Kalamata olives, pitted, ¼ cup(s), halved
- Eggs, raw, 3 large egg(s)
- Whole-wheat bread, 4 slice(s)
Method
Preheat oven to 400°F.
Heat olive oil in a small, oven-proof skillet over medium-high heat. Add onion and cherry tomatoes and cook 2 to 3 minutes or until lightly golden. Add the roasted pepper and olives to the skillet.
Whisk eggs together in a small bowl, and pour over the vegetables.
Transfer to the oven and bake for 8 to 10 minutes or until golden brown. Remove from oven and slice in half to make 2 servings.
Serve frittata with 2 slices of toast.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
1.2 |
|
F
|
0 |
|
C
|
2 |
|
PD
|
1 |
|
Ft
|
1.8 |
|
S
|
0 |
Nutrition Facts
| Calories | 364 |
| Total Fat | 18 g |
| - Saturated Fat | 3.4 g |
| Cholesterol | 317.2 mg |
| Sodium | 707 mg |
| Total Carbohydrate | 35.7 g |
| - Dietary Fiber | 6.6 g |
| - Total Sugars | 7.4 g |
| -- Added Sugars | 0 g |
| Protein | 18.8 g |
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