Vegetable Frittata

This frittata uses mostly egg whites, keeping it high in protein without a heavy fat load. Spinach contributes iron and vitamins K and A, while turmeric brings curcumin — a compound studied for its role in supporting a balanced inflammatory response. Bell pepper adds vitamin C, which helps with iron absorption.

Ingredients

• 2 large eggs, plus 4 large egg whites
• 1/4 cup Parmesan cheese
• 1 teaspoon ground turmeric
• 1/2 cup seeded and chopped orange bell pepper
• 1/4 cup chopped red onion
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon olive oil
• 2 cups washed and torn or chopped spinach

Steps

1. Whisk the eggs and egg whites together in a medium bowl. Add the Parmesan, turmeric, bell pepper, red onion, and garlic; stir briefly to combine.
2. Heat the olive oil in a nonstick pan over medium heat. Pour in the egg mixture. Scatter the spinach leaves over the top.
3. Cook until the edges set and can be lifted cleanly with a spatula, about 8 to 10 minutes.
4. Place a plate face-down over the pan and flip the frittata onto the plate. Slide it back into the pan, uncooked side down, and cook until the egg has fully set.
5. Season with salt and pepper. Cut into four wedges and serve.

Nutrition (estimated, per serving)