Vegetable Frittata – 21 Day Fix Approved

This bell pepper, spinach, and basil Vegetable Frittata takes just 10 minutes of prep and makes 8 servings so you can save it for the week.

Yields: 8 Servings

Portion Fix Containers: 1 red, 1 Green, 1/2 blue, 1/2 tsp

Ingredients:

• 1 tsp. olive oil
• ¼ medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 Tbsp. minced garlic
• 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

Directions:

1. Preheat oven to 450° F.
2. Heat oil in medium ovenproof skillet over medium heat. Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add garlic and spinach; cook, stirring frequently, for 2 minutes. Remove from heat.
4. Lightly coat skillet with spray.  Add tomatoes, basil, eggs, egg whites, and cheeses; mix well.
5. Bake for 12 to 15 minutes, or until eggs are set.
6. Cut into 8 servings.