Red pepper and fennel frittata
Eggs are a complete source of protein and here they are baked with veggies like a casserole. The frittata is perfect for brunch, lunch or even dinner!
140 cal Serves 10
Prep time 0h 10m
Cook time 0h 35m
Total time 0h 45m
Step 1Preheat oven to 400 ºF (200 ºC). Spray 9 x 13-inch (22 x 33 cm) glass baking dish with canola cooking spray and set aside.
Step 2In large skillet, heat canola oil over medium-high heat. Add red peppers, fennel, onion and fennel seeds and sauté 3-4 minutes or until vegetables begin to soften. Remove from heat and stir in potatoes. Evenly spread vegetable mixture in bottom of prepared baking dish.
Step 3In small bowl, whisk eggs with milk and black pepper. Pour over vegetables. Sprinkle cheddar and feta cheese evenly over top. Bake in preheated oven for 25-30 minutes or until eggs are set.
Bake and serve in individual ramekins for a personal, elegant touch.
Per serving (1 slice)
- 10 g
- 230 mg
- 233 mg
- Total fat
- 7 g
- Saturated fat
- 2.5 g
- 175 mg
- 8 g
- 1 g
- 2 g
- Added sugars
- 0 g
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