Mushroom and Pepper Frittata

Recipe makes 4 servings

Ingredients:

4 large eggs
2 Tablespoons olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
200g/7oz button mushrooms, sliced
½ cup cherry tomatoes, halved
100g/3.5oz feta cheese, cubed
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon smoked paprika (optional)
Salt and pepper, to taste
¼ cup spring onions, chopped

Instructions:

Preheat your oven to 180°C (350°F).

In an oven-safe skillet, heat the olive oil over medium heat. Add the onion and sauté for about 3-4 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.

Add the red and green bell peppers to the skillet and cook for about 5 minutes until softened. Then add the button mushrooms and cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.

Stir in the dried thyme, oregano, smoked paprika (optional), salt, and pepper. Mix well.

Add the halved cherry tomatoes and cook for another 2 minutes, just until they start to soften.

In a bowl, whisk the eggs until well-beaten. Pour the eggs over the vegetable mixture in the skillet. Gently stir to ensure the eggs are evenly distributed.

Scatter the cubed feta cheese evenly over the top of the frittata.

Let the frittata cook on the stovetop for about 2-3 minutes, just until the edges start to set. Then transfer the skillet to the preheated oven and bake for about 10-12 minutes, or until the eggs are fully set and the top is lightly golden.

Once the frittata is done, remove it from the oven and let it cool slightly. Sprinkle the chopped spring onions on top for a fresh, crisp finish.

Nutritional breakdown per serving  (recipe makes 4 servings)

256 Calories
12g Protein
18g Fat
3.5g Fiber
15.2g Total Carbs
11.7g NET Carbs