Ingredients:
8 large eggs
1/4 cup skim milk
1 cup diced bell peppers (any color)
1 cup diced onions
1 cup diced tomatoes
1 cup chopped spinach
1/2 cup shredded reduced-fat cheese (such as cheddar or mozzarella)
1 tablespoon olive oil
Salt and pepper to taste
Optional: fresh herbs such as parsley or chives for garnish
Instructions:
Preheat the Oven:
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Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish or oven-safe skillet with non-stick cooking spray.
Prepare the Vegetables:
In a skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers and sauté until softened, about 5 minutes. Add the diced tomatoes and chopped spinach, and cook for an additional 2-3 minutes until the spinach wilts. Remove from heat and set aside.
Whisk the Eggs:
In a large mixing bowl, whisk together the eggs and skim milk until well combined. Season with salt and pepper to taste.
Assemble the Frittata:
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