Red Pepper, Avocado and Spinach Frittata

Red Pepper, Avocado and Spinach Frittata
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Frittata is a quick and simple breakfast that can feed a whole family. Quality protein, healthy fats and fresh veggies will help to fill your belly and keep your blood sugar stable so your energy won't dip. Using organic, free range eggs or even better, finding a local farmer who raises free range hens will give you the most nutritious eggs. Animals are what they eat, and a free range chicken is pecking in the ground for insects in addition to grain they are fed. This increases the healthy fat ratios considerably in comparison to commercially raised chickens which aren't given the opportunity to forage for their own food. Eggs from chickens who find their own food are far more nutritious than those from caged birds.
  • 1 tsp extra virgin olive oil
  • 1 clove minced garlic
  • ½ sweet onion, sliced
  • 1 tbsp apple cider vinegar
  • ½ red pepper, diced
  • 1 avocado, diced
  • 1 tsp fresh dill
  • 1 handful spinach
  • 8 organic, free range eggs, beaten
  • sea salt and black pepper to taste
  1. Preheat the oven to 500 degrees.
  2. Place the onion in a small dish and add the vinegar. Allow to sit for 5 minutes.
  3. Heat an 8 or 9 inch non-stick skillet over medium-low and add the olive oil and minced garlic.
  4. Allow to cook until just slightly golden and add the peppers. Cook, stirring for 1 minute.
  5. Drain the onion and discard the vinegar. Add the onions to the peppers and cook until tender.
  6. Turn the heat to high and add the eggs. Stir to mix in the vegetables.
  7. Add the spinach and diced avocado. Season with dill, salt and pepper. Stir until all are evenly distributed throughout the egg.
  8. Place the pan in the oven and cook for 8-10 minutes until fluffy and cooked through.


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