Energy kcal - 254kcal
Carbohydrate - 5g
of which sugars - 3.9g
Protein - 20.1g
Fat - 16.8g
of which saturates - 5.9g
Fibre - 1.5g
Cooking Time: 35 minutes
10 Large Free Range Eggs
1 Red Onion
1 Red Pepper
2 Fistfuls of Spinach
1 Heaped Handful of Grated Cheddar
1 Tablespoon of Rapeseed Oil
Optional extras: Chilli, coriander, peas and new potatoes
Heat a large, deep frying pan to a medium to high heat and add the oil.
Thinly slice up the onion and put in the pan turning often.
Cut the pepper up into thin pieces and add to the pan to cook.
Whisk up the ten eggs and add some salt and pepper.
After the peppers and onion have been cooking for 10 minutes add the spinach.
After 3 minutes pour the whisked eggs into the pan and stir the ingredients to evenly distribute the veg.
Leave to cook making sure it doesn’t burn the bottom and once the frittata is cooked half way through, turn on the grill to medium and sprinkle the cheese onto the top.
Leaving the handle out of the heat, place the pan under the grill to cook the top for another 5-10 minutes.
Once cooked slice into five pieces.
This is a great food to prep on a Sunday afternoon for the week ahead. Keep in the fridge to grab a slice and add some green salad for a low carb easy lunch. This is a good food for vegetarians as a slice will give you 20g of protein from a complete source, meaning you are getting all the amino acids you require to help develop muscle mass. This is important to include protein during meal times. If you wish to increase the carbohydrate content, then add cooked new potatoes, sliced before combining with eggs.