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Monday, May 11 2015

8      eggs
1/4   teaspoon   plus 1/8 teaspoon salt, divided
3    teaspoons   olive oil, divided
10    ounces   frozen chopped spinach, thawed and squeezed dry
1    cup   jarred roasted red peppers, drained and chopped
3    tablespoons   grated Parmesan cheese
2    tablespoons   goat cheese (chevre), crumbled
2      tomatoes, cored and sliced into wedges
1/4   cup   thinly sliced fresh basil leaves
Preheat oven to 375 degrees F. In medium bowl, whisk eggs with 1/4 teaspoon salt. In a large oven-safe nonstick skillet, heat 2 teaspoons oil over medium heat. Add eggs and cook until edges are set, about 4 minutes. Top evenly with spinach, peppers, and cheeses. Bake until eggs are cooked through and the cheese has melted, about 10 minutes. Cool 2 minutes and slice.
In a large bowl, toss tomatoes with basil, 1/8 teaspoon salt, and 1 teaspoon olive oil. Serve with the frittata.

Per Serving: cal. (kcal) 257, Fat, total (g) 17, chol. (mg) 381, sat. fat (g) 6, carb. (g) 9, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 2, pro. (g) 19, vit. A (IU) 9638.88, vit. C (mg) 114.8, Thiamin (mg) 0.16, Riboflavin (mg) 0.71, Niacin (mg) 1.06, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 161.31, Cobalamin (Vit. B12) (µg) 0.99, sodium (mg) 511, Potassium (mg) 633, calcium (mg) 221, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email

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