Ingredients:
- 1 cup egg whites
- 1 organic egg
- 3 cups of spinach (arugula or baby kale would work, too!)
- 1/2 cup cherry tomatoes (cut in half)
- 2 small peppers (I used red and orange)
- 2 tablespoons fresh grated Parmesan
- Coconut oil pan spray
- Ground salt and pepper to taste
Directions:
- Heat pan and spray with coconut oil
- Add eggs and top with all other ingredients – DO NOT STIR!
- Once the eggs are set and you can see the sides of eggs are starting to brown, turn off burner. Put a tight lid on pan and let sit for about 10-15 minutes.
- You should be able to get the frittata out of pan like an omelet. Enjoy!
Nutrition
Per serving: 9.5 g Fat; 6.5 g Carbohydrates; 20.5 g Protein
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