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Indian Spiced Vegetable Frittata with Whole Wheat Toast
Indian Spiced Vegetable Frittata with Whole Wheat Toast

Indian Spiced Vegetable Frittata with Whole Wheat Toast
A nutritious and flavorful breakfast frittata infused with Indian spices, served with whole wheat toast.
Indian Spiced Vegetable Frittata with Whole Wheat Toast

This meal provides a balanced mix of protein, carbohydrates, and healthy fats to fuel your morning and support your cycle training by providing sustained energy.

Ingredients:
1
Servings
  • 4
    item
     egg
  • 100
    g
     red bell pepper
  • 50
    g
     spinach
  • 1
    item
     onion
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin powder
  • 0.5
    tsp
     turmeric powder
  • 2
    slice
     whole wheat bread
  • 100
    ml
     milk
  • 0.5
    tsp
     black pepper
  • 0.5
    tsp
     salt
Indian Spiced Vegetable Frittata with Whole Wheat Toast
Instructions:
  1. Preheat the oven to 180°C.
  2. In a large bowl, beat the eggs and milk together. Add cumin powder, turmeric powder, salt, and black pepper.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add chopped onion and sauté until translucent.
  4. Add diced red bell pepper and cook for another 2 minutes.
  5. Stir in chopped spinach and diced tomato, cooking until the spinach wilts.
  6. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine.
  7. Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the frittata is set and slightly golden on top.
  8. While the frittata is baking, toast the whole wheat bread slices.
  9. Serve the frittata warm with the toasted bread on the side.
Nutrition Per Serving 600 g Per 100g
Energy 900 kcal 150 kcal
Protein 45 g 7.5 g
Fibre 12 g 2.0 g
Salt 1 g 0.2 g
Sugar 10 g 1.7 g
Carbohydrates 80 g 13.3 g
Fat 50 g 8.3 g
  • 4
    item
     egg
  • 100
    g
     red bell pepper
  • 50
    g
     spinach
  • 1
    item
     onion
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin powder
  • 0.5
    tsp
     turmeric powder
  • 2
    slice
     whole wheat bread
  • 100
    ml
     milk
  • 0.5
    tsp
     black pepper
  • 0.5
    tsp
     salt
1
Servings
0

Preheat the oven to 180°C.

In a large bowl, beat the eggs and milk together. Add cumin powder, turmeric powder, salt, and black pepper.

Heat olive oil in an oven-safe skillet over medium heat. Add chopped onion and sauté until translucent.

Add diced red bell pepper and cook for another 2 minutes.

Stir in chopped spinach and diced tomato, cooking until the spinach wilts.

Pour the egg mixture over the vegetables in the skillet. Stir gently to combine.

Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the frittata is set and slightly golden on top.

While the frittata is baking, toast the whole wheat bread slices.

Serve the frittata warm with the toasted bread on the side.

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