Caramelized Onion and Roasted Pepper Frittata


Photo: Leigh Beisch

Prep: 8 minutes; Cook: 33 minutes
6 servings (serving size: 1 wedge)


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1 tablespoon olive oil
1 thinly sliced sweet or white onion
4 large eggs
6 large egg whites
1/2 cup grated Parmesan cheese
2 tablespoons fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup sliced bottled roasted yellow and red bell peppers


1. Preheat oven to 350°.

2. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 15 minutes or until golden, stirring frequently. Set aside.

3. Combine eggs, egg whites, cheese, milk, salt, and black pepper in a medium bowl, stirring with a whisk.

4. Pour egg mixture into skillet with onion; stir to evenly distribute eggs. Top with bell pepper in a bicycle-spoke pattern. Cook 2 minutes or until edges begin to set. Wrap handle of skillet with foil; transfer to oven.

5. Bake, uncovered, at 350° for 15 minutes or until frittata is set. Cut into 6 wedges.

Note: Nutritional analysis includes Sugars 3g.

Created date

May 2005

Nutritional Information

Calories 133
Fat 8 g
Satfat 3 g
Monofat 4 g
Polyfat 1 g
Protein 10 g
Carbohydrate 6 g
Fiber 0.0 g
Cholesterol 147 mg
Iron 1 mg
Sodium 332 mg
Calcium 106 mg