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Leigh Beisch Photo by: Leigh Beisch

Caramelized Onion and Roasted Pepper Frittata

Prep: 8 minutes; Cook: 33 minutes

Health APRIL 2005

  • Yield: 6 servings (serving size: 1 wedge)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 133
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 10g
  • Carbohydrate: 6g
  • Fiber: 0.0g
  • Cholesterol: 147mg
  • Iron: 1mg
  • Sodium: 332mg
  • Calcium: 106mg

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Caramelized Onion and Roasted Pepper Frittata Recipe