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Pepper and onion frittata

Pepper and onion frittata

  • 1 slice Frittata
  • 1 cup mixed green salad
  • 1 cup strawberries
  • 1 cup skim or 1% milk

Pepper and Onion Frittata

  • 3 egg whites
  • 3 eggs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 medium pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 1/3 cup low-fat cheddar cheese, shredded

Set the oven to broil. In a medium bowl, mix together eggs, salt, and pepper. Heat olive oil in the nonstick skillet over medium heat.

Add sliced peppers and onions and cook until soft, about 8 minutes. Pour egg mixture over the peppers and onions and stir gently with a rubber spatula. Cook for 2-3 minutes, just until eggs begin to set on the bottom. Sprinkle with shredded cheese.

Place pan into oven and broil for 3-4 minutes. The cheese should bubble and the frittata should be "set." That means it's not as liquid and jiggly as it started out. Remove pan from the oven and allow to cool for a minute before slicing into 6 wedges. Serve.

Makes 6 servings

Frittatas can be served hot or cold, so enjoy it warm for dinner and pack it cold for lunch.

Recipe courtesy of

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