Baked Egg and Veggie Frittata

Six eggs baked over a skillet of bell peppers, spinach, and cherry tomatoes until just set — a hands-off, oven-finished omelette that slices like a pie. With 24g protein and only 10g carbs per serving, it's a meal-prep-friendly fat-loss breakfast that reheats perfectly for three days.

Ingredients

• 6 large eggs
• 1 cup baby spinach
• 1/2 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1 tsp dried oregano
• Salt and black pepper
• 1 tsp olive oil

Instructions

1. Preheat oven to 190°C (375°F).
2. Beat eggs with oregano, salt, and pepper in a bowl.
3. Heat olive oil in an oven-safe skillet; sauté bell pepper 2 minutes.
4. Add spinach and tomatoes; cook until wilted.
5. Pour eggs over the vegetables; scatter feta on top.
6. Transfer to oven and bake 15 minutes until set in the centre.
7. Slice into wedges and serve.