Here's a simple and quick recipe for a fall frittata that can be enjoyed for any meal.
You will need the following:
1 Bell pepper of choice (any colour)
2 cups of spinach
1/2 cup red onion diced
1/2 cup white onion diced
1/2 cup chopped steamed cauliflower
1/2 cup green or yellow zucchini diced or sliced
1/2 cup steamed Brussels sprouts
1 cup egg whites
30g Feta crumbed
35g shredded cheddar
20 Turkey Pepperoni Slices
3 slices cooked diced bacon
Sea Salt/Pepper to taste
Whisk together the eggs and whites and fold in the vegetables. Once it's well stirred, add in turkey pepperoni, bacon and cheese and stir some more.
In a 9x9 pan (spray with Pam) pour contents into and bake for approximately 20-30 minutes at 350 - checking after 10 minutes.
Makes 6 servings.
Each Serving is 22g of protein, 7g of carbs, 14g of fat and full of potassium, calcium, iron, and Vitamins A and C.
Perfect for the fall.
You can play with the vegetable selection and use alternate cheese - just stick with these measurements and you will have a filling fibrous meal.
This is easy to pack and eat hot, warm or cold.