This scrumptious frittata is loaded with a medley of colourful greens. Begin cooking the greens on the range and end them up within the oven with the egg combination. To serve, prime with avocado slices, grape tomatoes and a contact of sriracha.
Rainbow Frittata
Serves 4
Lively Time: half-hour
Whole Time: half-hour
Substances
- 1/4 cup candy potato, chopped (1/2-inch items)
- 1/4 cup yellow bell pepper, chopped (1/2-inch items)
- 1/4 cup coarsely chopped contemporary broccoli
- 8 massive eggs
- 1 teaspoon chopped contemporary basil
- 1/2 teaspoon chopped contemporary thyme
- 1/8 teaspoon salt
- 1/8 teaspoon cracked black pepper
- 1 ripe avocado, thinly sliced
- 5 1/2 grape or cherry tomatoes, halved
- Sriracha sauce for serving
Instructions
1. Preheat oven to 350 F. Coat an oven-safe 10-inch nonstick skillet with cooking spray. Add candy potato, candy pepper and broccoli; prepare dinner and stir over medium 5 to 7 minutes or till tender.
2. In a medium bowl whisk collectively eggs, basil, thyme, salt and black pepper. Pour combination over greens in skillet. Prepare dinner, with out stirring, till combination begins to set on backside and round edges. Utilizing a spatula, elevate egg combination so raw portion flows beneath.
3. Switch skillet to oven; prepare dinner 5 minutes or till egg combination is about. Take away from oven. Let stand 2 minutes. Prime servings with avocado and tomatoes. Drizzle with sriracha.
Recipe diet per serving: 219 Energy, Whole Fats: 15 g, Saturated Fats: 4 g, Ldl cholesterol: 372 mg, Carbohydrates: 8 g, Fiber: 3 g, Whole Sugars: 2 g, Protein: 14 g, Sodium: 226 mg, Potassium: 456 mg, Iron: 2 mg, Folate: 91 mcg, Calcium: 71 mg, Vitamin A: 2112 IU, Vitamin C: 25 mg.