Spinach and Bell Pepper Frittata

A stovetop frittata with spinach, bell pepper, onion, and garlic makes a simple vegetable-packed breakfast for two.

Makes: 2 servings  |  Time: About 30 minutes

Ingredients

• 4 large eggs
• 184 g liquid egg whites
• 1 cup loosely packed spinach, chopped
• ¼ cup finely chopped onion
• ¼ cup finely chopped bell pepper
• 1 garlic clove, minced
• 1 teaspoon olive oil
• Salt and pepper, to taste

Directions

1. Whisk the eggs and egg whites with a pinch of salt and pepper.
2. Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the onion and bell pepper and cook for 3–4 minutes, until softened. Add the garlic and spinach and cook until the spinach wilts.
3. Spread the vegetables evenly in the skillet. Pour the egg mixture over them and reduce the heat to low. Cover and cook until the center is set and reaches 160°F, about 12–18 minutes. If the edges brown too quickly, lower the heat.
4. Slide onto a plate, cut in half, and serve.

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