Whole30 Vegetable Breakfast Frittata

Ingredients:

• 2 tbsp. l. olive oil
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• Half a small red onion, thinly sliced
• 2 cups spinach
• 1/4 cup sun-dried tomatoes (not in oil), chopped
• 1 clove garlic, chopped
• 10 large eggs, beaten
• Hot sauce, for serving

Preparation:

1. Preheat oven to 190°C.
2. Heat olive oil in a medium nonstick skillet over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, 6-7 minutes. Add the spinach, sun-dried tomatoes, and garlic and cook, stirring frequently, until the spinach wilts and turns bright green, about 1 minute.
3. Reduce heat to low and pour in the eggs, adding 1 teaspoon of salt and a pinch of ground black pepper. Stir gently to distribute the vegetables. Bake in the oven until the eggs are set, 13-15 minutes.
4. Let stand for 5 minutes, then cut into 6 pieces. Serve the frittata with hot sauce. Store in an airtight container for up to 1 week.