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Keto Sundried Tomato and Bell Pepper Frittata
How to Make It
Step 1
Crack the eggs into a large mixing bowl. Season with salt and pepper. Beat the eggs to combine until smooth. You may add more salt and pepper as desired.
Step 2
Roughly chop the tomatoes, thinly slice the roasted bell pepper and halve the olives. Add to the beaten egg along with the dried oregano. Beat well to combine.
Step 3
Heat the olive oil in a non-stick skillet over a medium heat. Swirl the oil to coat the skillet. Pour the vegetable and egg mixture into the skillet. Allow the egg to settle and start cooking through. As the egg begins to set around the edges, use a spatula to gently ease the cooked egg away from the sides of the pan, allowing any uncooked egg to flow underneath. Cook the frittata through until no liquid remains on top. Serve with your preferred Keto sides.
Ingredients
- Black olives – 10 medium
- Sun dried tomatoes – 3 piece
- Raw egg – 6 medium
- Oregano, dried – 1 teaspoon
- Extra virgin olive oil – 1 tablespoon
- Red bell peppers, sweet, raw or blanched, marinated in oil mixture – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Salt, sea salt – 0.25 teaspoon
- Black pepper – 0.13 teaspoon
