Servings: 1
Calories: 219kcal
Ingredients
- 2 large eggs
- 2 whites from additional eggs
- 1 medium divided red bell pepper later, you’ll SLICE half and CHOP half
- 4 oz divided tomato you’ll SLICE half and CHOP half
- 1 tsp balsamic vinegar no sugar added
- Organic seasonings and herbs garlic powder, onion powder, salt, pepper, fresh
basil, etc
Instructions
- Cut the bell pepper in half and remove seeds and veins; put both halves skin-side-up on a pan and put it under the broiler for a few minutes until charred on the tops
- SLICE half of the bell pepper in strips and CHOP the other half; set aside
- Cut half of the tomato in thin SLICES and CHOP the other half; set aside
- FOR THE SIDE SALAD: mix the CHOPPED peppers CHOPPED tomatoes in a bowl and sprinkle with pink salt, pepper and the balsamic vinegar. Mix well and let it marinate in the fridge until you’re ready to plate it
- Scramble the eggs and egg whites with the seasonings and herbs (I used some chopped basil, a few shakes of garlic powder and onion powder, some pepper and about 1/8 tsp of pink salt)
- Place the CHOPPED peppers into a silicone mini-loaf pan, pour the egg mixture over top
- Float the SLICED tomatoes on top
- Bake at 350 degrees until the middle top jiggles just a bit (about 20-25 minutes), then crank the oven up to BROIL for about one minute to firm it up
- Plate the frittata with the side salad and enjoy
Nutrition
Calories: 219kcal | Carbohydrates: 14g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 236mg | Potassium: 739mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5146IU | Vitamin C: 168mg | Calcium: 61mg | Iron: 2mg
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