We love this grilled frittata recipe as a low-carb high-protein nutritious breakfast option. It’s made right on the grill in your favorite cast iron skillet and is incredibly tasty. If you’re watching your waistline, this tailgate recipe is a must. Plus, it’s super easy to prepare, making it perfect for those early morning tailgates when you want something quick and healthy. Packed with fresh veggies and lean protein, this frittata will keep you energized all morning long.
Grilled Frittata
We love this frittata as a low-carb high-protein nutritious breakfast option.
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Servings: 4
Calories: 382kcal
Ingredients
- 4 slices Sourdough Bread
- 10 Eggs
- 1/8 Tsp Salt
- 1/8 Tsp Ground Black Pepper
- 2 Tsp Chopped Oregano
- 3/4 Cup Shredded Gruyere Cheese
- 2 1/2 Tbsp Olive Oil
- 1 Large Red Bell Pepper (cored, seeded, sliced 1/4" strips)
- 1 Cup Firmly Packed Baby Spinach
Instructions
- In a large bowl, whisk together the eggs, salt, and pepper. Fold in the oregano and the cheese. Set aside.
- Put a cast iron skillet on the grill over medium heat.
- Add 2 tablespoons of olive oil to the skillet and add the bell pepper, stirring occasionally until tender,about 8 to 10 minutes. Add the spinach, stirring occasionally, until wilted (about 2 minutes).
- Add the egg mixture to the skillet ,stirring to mix in the vegetables.
- Cover the grill and let the eggs and vegetables cook for 4-6 minutes checking every 2 minutes to ensure the top does not burn.
- While the frittata is cooking, grill the bread slices and place one slice on each plate. Slide the frittata onto a cutting board and garnish with oregano and cheese.
- Slice and serve 1 piece of frittata on top of each slice of bread.
Nutrition
Calories: 382kcal | Carbohydrates: 38g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 583mg | Potassium: 239mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2.246IU | Vitamin C: 55mg | Calcium: 315mg | Iron: 3mg
