Pepper & Onion Frittata with Provolone
A protein-rich breakfast from your Week 3 FareRx bag - about 7g carb and 19g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Eggs and provolone make this a low-carb, high-protein start that holds blood sugar steady through the morning.
Ingredients
- •2 eggs, beaten
- •1/3 bell pepper, diced
- •2 tablespoons diced onion
- •1 oz provolone, torn
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Soften the pepper and onion in a little olive oil in an oven-safe skillet.
- 02
Pour in the beaten eggs and scatter the provolone over the top.
- 03
Cook gently until the edges set, then finish under the broiler until puffed and golden.
- 04
Slide out and cut into wedges.
Dietitian’s notes
- →Soften the peppers and onion first so they are tender before the eggs set.
- →Finish it under the broiler for a minute to puff the top and melt the cheese.
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