Page 105 - 28_Days_of_Clean_Eating.sanet.cd

Spinach–Red Pepper

Vegetarian
Frittata with Feta
Gluten-Free

This colorful frittata is as delicious as it is beautiful. The roasted
red peppers are a handy clean eating convenience item that packs
a punch of flavor. Be sure to pat them dry with paper towels before
adding them to the pan.
Perfect Pair: This frittata is delicious served for lunch or dinner.
Pair it with a green salad drizzled with the Honey-Balsamic
Vinaigrette (page 301) for an easy meal.

2 tablespoons coconut oil ¼ teaspoon freshly
3 cups firmly packed fresh ground nutmeg
baby spinach 2 jarred roasted red peppers,
1 garlic clove, minced thinly sliced
8 eggs ½ cup crumbled feta cheese
½ teaspoon salt 2 tablespoons chopped
½ teaspoon freshly ground fresh basil
black pepper
1. In a 10-inch nonstick skillet, heat the coconut oil over medium
heat. Add the spinach and garlic and cook, stirring occasionally,
for 2 minutes, or until the spinach is wilted.
2. In a medium bowl, whisk together the eggs, salt, pepper, and nut-
meg. Pour the mixture over the spinach in the skillet. Top evenly
with peppers and cheese.
3. Using a spatula, carefully lift the edges to let the uncooked egg
flow underneath. Continue this process until the frittata is almost
set. Cover and cook for 2 more minutes or until frittata is set.
4. Serve the frittata cut into wedges and sprinkled with basil.

Serves 6. Prep time: 10 minutes. Cooking time: 10 minutes. Total time: 20 minutes.

Per serving: Calories: 165 Fat: 13.1g Saturated Fat: 7.6g Protein: 9.7g
Carbohydrates: 2.2g Fiber: 0g

104 28 Days of Clean Eating