Veggie Frittata

August 27, 2017

Just call me Chef GG!

If you guys know me, you know that cooking is NOT my forte!  But since I have started eating so healthy and clean, it’s forcing me to start cooking and experimenting with recipes.  So here is my newest yum find!  I actually found this recipe from the meal plan of my newest workout program.  Such incredible recipes on there.


Veggie Frittata

8 Servings

1 Green, 1/2 Red, 1/2 spoon of fat


1 tsp. olive oil

¼ medium onion, chopped

1 medium red bell pepper, chopped

1 clove garlic, crushed

1 cup raw spinach, chopped

Nonstick cooking spray

2 medium tomatoes, chopped

2 Tbsp. chopped fresh basil

6 large eggs, lightly beaten

4 large egg whites (½ cup)

¼ cup shredded Swiss cheese

2 Tbsp. shredded Parmesan cheese

1. Preheat oven to 450° F.

2. Heat oil in medium ovenproof skillet over medium heat.

3. Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. 4. Add garlic and spinach; cook, stirring frequently, for 2 minutes. Remove from heat.

5. Lightly coat skillet with spray.

6. Add tomatoes, basil, eggs, egg whites, and cheeses; mix well.

Let me know how you make yours!!

7. Bake for 12 to 15 minutes, or until eggs are set.

8. Cut into 8 servings.

are almost set. 3. Add chicken and cheese; cook until set. 4. Garnish with basil if desired. Calories: 263 Total Fat: 7g Carbohydrates: 2g Protein: 46g Calories: 100 Total Fat: 6g Carbohydrates: 3g Protein: 9g 1


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