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