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Fall Frittata

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

10 eggs

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.

(230 calories)

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.


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Love a good egg dish! Thanks, Cathy!

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