Breakfast · American · 10 min
Spinach and Three-Pepper Frittata with Seared Chicken Breast
- Calories
- 552
- Protein
- 42g
- Carbs
- 52g
- Fat
- 19g
Ingredients
- 101.3 g Grilled Chicken Breast (diced)
- 1.3 units (approx 75g) Large Eggs
- 84.0 g Japanese No1 Rice
- 73.1 g 3 Pepper & Onion Blend
- 73.1 g Fresh Spinach
- 73.1 g Apple (diced for side)
- 17 g Olive Oil
Method
- 01Heat half the olive oil in a non-stick skillet over medium heat. Sauté the pepper and onion blend until soft and slightly charred, about 5 minutes.
- 02Add the spinach and cook until just wilted. Stir in the diced grilled chicken breast to warm through.
- 03Whisk the eggs in a small bowl and pour evenly over the vegetables and chicken in the skillet. Reduce heat to low, cover, and cook for 3-4 minutes until the eggs are just set and fluffy.
- 04Meanwhile, serve the cooked rice on the side and plate the fresh diced apples.
- 05Slide the frittata onto a plate. Serve warm with a crack of black pepper and enjoy the contrast of the savory, iron-rich greens with the sweet crispness of the morning apple.
Cook it with the whole plan around it
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