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Low Carb Cheese and Pepper Frittata Recipe
Prep Time
10 minutes
Total Time
45 minutes
Yield
4
servings
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
Cheese and Pepper Frittata combines the vibrant flavors of red and green bell peppers, along with earthy mushrooms. This low-carb breakfast option features just 5 grams of carbs per serving, making it ideal for anyone embracing keto-friendly eating. Perfect for meal prep or a quick family dinner, this dish is as versatile as it is satisfying. With a blend of fresh basil and Monterey Jack cheese, it provides a nutritious start to your day or a fulfilling side for your evening meals.
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!
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