Sunny Frittata

A combination of eggs, cheddar cheese, and orange bell pepper lends the frittata a cheerful hue. Substitute red or green bell pepper, if you prefer. Stir the egg mixture while it cooks for the first two minutes to keep it from browning too much. Total time: 45 minutes.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 37%
  • Fat: 8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 2.2g
  • Protein: 24.8g
  • Carbohydrate: 4.6g
  • Fiber: 0.9g
  • Cholesterol: 28mg
  • Iron: 3.1mg
  • Sodium: 401mg
  • Calcium: 153mg

Ingredients

  • 2 cups egg substitute
  • 1/2 cup fat-free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 2/3 cup (4 ounces) diced ham
  • 1/2 cup diced orange bell pepper
  • 1/2 cup thinly sliced green onions
  • 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese

Preparation

  1. Preheat oven to 375°.
  2. Combine first 4 ingredients in a small bowl, stirring well with a whisk.
  3. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham, bell pepper, and onions; sauté 2 minutes. Stir in egg mixture. Reduce heat to medium, and cook 5 minutes, stirring occasionally for first 2 minutes. Top mixture with cheese. Wrap handle of pan with foil; bake at 375° for 12 minutes or until center is set. Cut frittata into 4 wedges.
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