From William's Sonoma
In bowl, whisk 10 eggs, salt and pepper, to taste
Fold in 2 tsp copped oregano and 1/2 cup crumbed feta.
In deep half of large frittata pan over medium heat, warm 2 T olive oil.
Add one large bell peper, sliced into 1/4 " strips
Cook 8 - 10 minutes
Add 1 1/2 cup packed baby spinach, cook two minutes
In shallow pan over medium heat, warm 1 t olive oil
Add eggs to deep pan; cover with shallow pan
Cook 4-6 minutes.
Loosen frittata with spatula.
Re-cover and flip frittata into shallow pan. Cook, covered 4-5 minutes
Slide frittata onto plate
Garnish with oregano and feta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 240 | ||
Calories from Fat: 149 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 666.2mg | 205 % | |
Sodium 225.8mg | 8 % | |
Potassium 285.7mg | 8 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.1g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 240
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