Bell Pepper Frittata with Tomato and Avocado
Ingredients
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- ¼ cup olive oil, divided
- 8 large eggs
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 small tomatoes, sliced
- 1 avocado, sliced
- 1 Tbsp red wine vinegar
Instructions
- Preheat broiler. Cook bell pepper and garlic in 2 Tbsp hot oil in an ovenproof 10-inch skillet over medium-high heat 5 to 6 minutes or until tender. Reduce heat to medium.
- Whisk together eggs and ¼ tsp each salt and pepper. Add egg mixture to pan; stir quickly. Cook, without stirring, until eggs begin to set.
- Transfer to oven; broil 3 to 4 minutes or until top is golden and eggs are firm.
- Combine tomatoes, avocado, 2 Tbsp oil, vinegar, and ¼ tsp each salt and pepper. Top frittata with mixture.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
363
|
363
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 14 | 14 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 440 | 440 |
Keto Breakfast Meal Plan
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