Vegetable and Spinach Frittata
A source of high-quality protein and vitamins, this dish is rich in antioxidants and fiber thanks to spinach and bell peppers. Its rich taste and aroma of greens make it perfect for breakfast or a light dinner.
Preheat the oven to 180 °C. Chop the bell pepper (90 g), green onion (30 g), and parsley (10 g). In an oven-safe skillet, heat olive oil (15 g), add the pepper, and cook for 3-4 minutes until slightly softened. Add spinach (100 g) and heat for another 1-2 minutes until the leaves wilt.
Mix egg white (120 g), egg yolk (35 g), oregano (1 g), table salt (2 g), and black pepper (0.5 g). Pour the egg mixture into the skillet, sprinkle with green onion and parsley. Cook on low heat for 1-2 minutes until the edges start to set.
Transfer the skillet to the oven and bake for 10-15 minutes. The frittata is ready when the center is firm, does not run when the skillet is tilted slightly, and the surface remains moist without a dry crust. Let it sit for 3 minutes and cut into portions.
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