About
This frittata is great for breakfast or a protein and veggie rich snack. Arugula is delicious wilted and with only 1g carbohydrate per cup, it's a wonderful addition to any meal. The frittata cooks quickly when you top the pan with a lid, so it’s great for an on-the-go meal. The frittata is topped with white cheddar, but you can use your favorite cheese!
Ingredients
- 4 tablespoon butter
- ½ cup, chopped red pepper
- 1 cup, cut pieces cauliflower rice
- 3 cup, cut pieces arugula
- 10 large raw egg
- 3 ounce cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon, chopped parsley
Instructions
- Whisk together the eggs, salt and pepper.
- Heat the butter in a pan over medium heat. Once melted, chop the bell pepper and add to the pan. Cook for 2-3 minutes, or until the pepper just begins to soften.
- Add the cauliflower rice and saute for another 2-3 minutes.
- Chop the arugula and add it to the pan until the arugula is slightly wilted.
- Pour in the whisked eggs. Cook for about 1 minute, then cover the pan with a lid and reduce the heat to low.
- When the frittata is nearly cooked through, cube up the cheddar and sprinkle it all over the top of the frittata. Put the frittata under the broiler for about minute until the egg is completely set and the cheese is melted. Top with chopped parsley. Once slightly cooled, slice into sections.
Nutrition Facts
- Servings: 5
- Calories: 319.2kcal/1335.7kJ (per serving)
- Fat: 25.7g (per serving)
- Carbs: 4.2g (per serving)
- Protein: 17.5g (per serving)
