- 1 tbsp butter
- 1/4 red bell pepper sliced
- 1/4 green or yellow bell papper sliced
- 2 plum tomatoes thickly sliced
- 8 large eggs
- 1/4 cup unsweetened almond milk or milk of choice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp basil roughly chopped
Preheat oven to 400°F (200°C).
Heat a 12″ cast-iron skillet over medium heat, add the butter until melted. Add the bell peppers and tomato slices. Cook for 2-3 minutes. Flip the tomatoes over once.
Meanwhile, whisk the eggs with almond milk, then add the garlic powder, salt and pepper and whisk to combine. Pour the eggs into the pan with the peppers and tomato. Sprinkle with basil.
Transfer the pan to the oven and cook until for about 10 minutes, until the frittata is set and no longer jiggly.
Cut into wedges and serve.
Calories: 182kcal | Carbohydrates: 3g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 380mg | Sodium: 481mg | Potassium: 240mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1230IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.