Meatless Meal
Spinach and Roasted Pepper Frittata
Red Potatoes with Olives
Ingredients
- 1 (3-count) pkg multicolored bell peppers
- 1 cup chopped onion
- 1 Tbsp olive oil
- 4 cups baby spinach
- 2 cloves garlic, minced
- 8 large eggs
- ½ cup grated Parmesan cheese
Instructions
- Preheat broiler. Halve and seed bell peppers. Arrange peppers, skin sides up, on a foil-lined baking sheet.
- Broil 8 minutes or until blistered. Reduce oven temperature to 400°F.
- Cool peppers; peel and slice.
- Sauté onion in hot oil in a large ovenproof nonstick skillet over medium heat 6 minutes. Stir in spinach, 1 tsp salt, and ¼ tsp pepper; sauté 1 minute or until wilted. Stir in garlic; cook 30 seconds.
- Whisk together eggs and 3 Tbsp water. Pour into skillet. Cook over medium heat until sides begin to set; transfer to oven.
- Bake 20 minutes or until center is set. Sprinkle with cheese. Let stand 5 minutes; cut into wedges.
Side Dish Ingredients
- 2 lb small red potatoes, quartered
- 1 Tbsp olive oil
- ½ cup sliced green onions
- ⅓ cup pitted kalamata olives, coarsely chopped
Side Dish Instructions
- Place a small pan in oven; preheat oven and pan to 400°F.
- Toss potatoes with oil; sprinkle with 1 tsp salt and ½ tsp pepper. Place on hot pan.
- Bake 20 to 25 minutes or until golden, turning once.
- Toss together potatoes, onions and olives in a bowl.
Low Fat Meal Plan
This recipe selected from the eMeals Low Fat Meal Plan.
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