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Caramelized Onion and Roasted Pepper Frittata

Photo: Leigh Beisch

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  6. Note: Nutritional analysis includes Sugars 3g.