Ingredients
- 1 teaspoon extra-virgin olive oil
- ¾ cup red bell pepper, chopped
- ¾ cup green bell pepper, chopped
- ¾ cup sliced mushrooms
- ¾ cup shredded Monterey Jack cheese
- 2 tablespoons fresh basil, chopped
- 5 eggs, lightly beaten
- 2 egg whites, lightly beaten
- ¼ teaspoon salt
- Freshly ground pepper
- 1 to taste ground black pepper
Nutrition Info Per Serving
Serving Size
2 wedge
Carbohydrates
5
g
Protein
16
g
Fat
14
g
Calories
212
Scouting for a delicious breakfast option? Try our cheese and pepper frittata. Make this delicious recipe next time you have an urge for a healthy breakfast option. Made with only a few ingredients, this low carb cheese and pepper frittata is effortless to craft and very tasty while also a good choice for a keto lifestyle.
Instructions
- Preheat the oven to 375°F.
- Coat a 9 inch ovenproof skillet with cooking spray.
- Place over medium-high heat.
- Add the oil and heat for 30 seconds.
- Add the bell peppers and mushroom slices. Stirring occasionally, cook for about 5 minutes, or until just soft.
- Sprinkle the cheese and basil into the pan.
- Add the eggs, egg whites, salt, and pepper.
- Bake for about 30 minutes, or until the eggs are set.
- Let sit to cool slightly.
- Cut into wedges and serve!