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Indulge in the delectable flavors of a Picante Frittata! This tantalizing dish combines sautéed onions, vibrant bell peppers, and nutritious baby spinach, all embraced by fluffy egg whites infused with hints of cumin and black pepper. The result? A satisfying and wholesome breakfast or brunch that will awaken your taste buds and energize your day. Prepare to savor every mouthwatering bite!
Serve the Picante Frittata with a side of fresh fruit or a mixed green salad for a well-rounded meal.
Top the frittata with a dollop of Greek yogurt or avocado slices for added creaminess and richness.
For an extra kick, drizzle some hot sauce or sprinkle red pepper flakes over the frittata before serving.
1 tsp extra virgin olive oil
¼ cup onion, chopped
½ red bell pepper, seeded, deveined, cut into thin ribbons
1 cup baby spinach leaves
3 egg whites
¼ tsp black pepper
¼ cup unsweetened almond milk
¼ tsp sea salt
pinch of cumin
Heat the olive oil in a non-stick skillet over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.
Add the red bell pepper ribbons and sauté for an additional 2 minutes until they start to soften.
Stir in the baby spinach leaves and cook until they wilt, about 1-2 minutes.
In a small bowl, whisk together the egg whites, black pepper, almond milk, sea salt, and a pinch of cumin.
Pour the egg mixture over the vegetables in the skillet, making sure the mixture spreads evenly.
Cook the frittata on medium heat for 4-5 minutes or until the edges start to set.
Preheat your oven's broiler.
Transfer the skillet to the preheated oven and broil for 2-3 minutes or until the top of the frittata is lightly golden and the center is set.
Remove the skillet from the oven (remember, the handle will be hot!) and let it cool for a minute.
Use a spatula to carefully slide the frittata out of the skillet onto a plate.
Serve hot and enjoy your Picante Frittata!
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