Ingredients:
- 1/2 red bell pepper, seeded and cut into 1/4-inch strips
- 1/2 green bell pepper, cut on 1/4- inch strips
- 1 red onion, small, quartered and cut into 1/4-inch strips
- 4 eggs
Directions:
- Place the sausage meat in a microwave safe 9-inch glass pie plate.
- Microwave on HIGH, uncovered for 4 minutes, stirring twice.
- Transfer sausage to a sieve to drain off fat; mince the sausage; set aside.
- Combine red and green peppers, onion, and olive oil in the pie plate; microwave 5 minutes, stirring once.
- Stir in reserved sausage, microwave 1 minute.
- Whisk eggs in a small bowl; stir into the hot sausage mixture.
- Microwave 3 minutes, stirring twice, or until the eggs ate almost set.
- Arrange cheese on top of frittata.
- Cover with an inverted plate and microwave 1 minute.
- Let stand, covered, 1 minute more before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.07 Kcal (1273 kJ) | ||
| Calories from fat | 229.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.48g | 39% | |
|---|---|---|---|
| Cholesterol | 206.77mg | 69% | |
| Sodium | 478.77mg | 20% | |
| Potassium | 262.28mg | 6% | |
| Total Carbs | 4.06g | 1% | |
| Sugars | 1.81g | 7% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 13.83g | 28% | |
| Vitamin C | 32mg | 53% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14mg | 78% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 191.6 Kcal (802 kJ) | ||
| Calories from fat | 144.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.05g | 39% | |
|---|---|---|---|
| Cholesterol | 130.29mg | 69% | |
| Sodium | 301.68mg | 20% | |
| Potassium | 165.27mg | 6% | |
| Total Carbs | 2.56g | 1% | |
| Sugars | 1.14g | 7% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 8.72g | 28% | |
| Vitamin C | 20.1mg | 53% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 8.8mg | 78% | |
| Calcium | 25.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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