| 4 oz | Sausage, Italian pork, raw | |
| 0.50 (ea. 4.20 oz) | Bell pepper, sweet, red | |
| ¼ cup | Spring Onions, Scallions, Green Onions, chopped | |
| ½ cup | Broccoli, raw | |
| 1 cup | Spinach, raw | |
| 4 (ea. 1.76 oz) | Egg, large | |
| 1 tbsp | Cream, fluid, light whipping, 30% fat | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 pinch | Pepper, black, ground | |
| ¼ cup | Cheddar, cheese, shredded | |
| 2 tbsp | Sour Cream, light, 10% fat | |
| 19.31 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:4.80 oz (calculated)Notes: 1 egg worth of frittata
- Temperature: 375 °F
- Heat an oven-safe pan and cook the sausage meat until it has browned, about 4 to 5 minutes.
- Chop the bell pepper, scallion (both white and green part) and separate the broccoli into small florets.
- Remove the meat from the pan.
- Add the broccoli, bell pepper, half the scallions and the spinach to the pan and cook them until the spinach begins to wilt, about 2 to 3 minutes.
- Whisk the eggs with the cream and season with salt and pepper.
- Add the meat back into the pan and pour the egg mixture over top.
- Add half of the cheese and stir.
- Bake in the oven for about 20 minutes or until the egg has set.
- Top with the remaining cheese and grill until the cheese has melted and browned.
- Serve each slice with 1/2 tablespoon of sour cream and sprinkle with the remaining scallions.
- You can put the frittata in an airtight container and store it in the fridge for up to 5 days, or freeze for up to 3 months. You can reheat the dish either in the microwave or in the oven.
Meal prep tip
- Calorie count231 kcal
- % of calories by macros
Fat 71.4 % 165 kcal 18 g Net Carbs 4.8 % 11 kcal 2.7 g Dietary Fiber 0.9 % 2 kcal 0.9 g Protein 22.9 % 53 kcal 13 g - Approx. WW SmartPoints™5.5
- Cholesterol 221.8 mg
- Sodium 376.6 mg
- Fat 18.1 g
- Saturated Fat 7.3 g
- Trans Fat 0.1 g
- Carbohydrates 3.6 g
- Dietary Fiber 0.9 g
- Total Sugars 1.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 13 g
- Calcium 112.4 mg
- Iron 1.7 mg
- Magnesium 24.4 mg
- Potassium 286.9 mg
- Zinc 1.6 mg
- Vitamin A (Retinol Equivalents) 188.6 mcg
- Vitamin B12 0.9 mcg
- Vitamin C 33.1 mg
- Folate 60.4 mcg
- Folic Acid 0.9 mcg