Vegetable and Herb Frittata with Whole Grain Toast
Fluffy frittata loaded with spinach, mushrooms, and bell peppers, served with whole grain toast and a side of fresh berries
Vegetable and Herb Frittata with Whole Grain Toast is a breakfast recipe ready in about 25 minutes. Each serving has approximately 490 kcal, 32g protein, 63g carbs, 14g fat. It fits a high-protein and vegetarian diet.
Preheat oven to 190°C (375°F)
Heat olive oil in an oven-safe non-stick skillet over medium heat
Sauté mushrooms and bell pepper for 3 minutes until softened
Add spinach and cook for 2 minutes until wilted
Whisk eggs with milk, salt, and pepper in a bowl
Pour egg mixture over vegetables in the skillet
Cook on stovetop for 3 minutes until edges start to set
Transfer skillet to oven and bake for 8-10 minutes until center is set
Toast the whole grain bread to golden brown
Slice frittata into portions and serve with toast and fresh blueberries
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