ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Pepper and Basil Frittata

Yield 6 servings (serving size: 1 wedge)
A little splash of balsamic vinegar adds a sweet, rich layer of flavor without adding carbohydrate.

Ingredients

  • 6 large eggs, lightly beaten
  • 1/2 cup (2 ounces) shredded fontina cheese
  • 1/4 cup (1 ounce) shredded fresh Parmesan cheese
  • 1/4 cup thinly sliced fresh basil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 4 red bell peppers, thinly sliced
  • 1 bay leaf
  • 3 tablespoons balsamic vinegar

Nutrition Information

  • calories 191
  • caloriesfromfat 0.0 %
  • fat 12.2 g
  • satfat 4.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11.8 g
  • carbohydrate 9.2 g
  • fiber 1.8 g
  • cholesterol 226 mg
  • iron 1.1 mg
  • sodium 338 mg
  • calcium 138 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine eggs, cheeses, basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; stir well. Set aside.

  3. Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Add onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté until tender. Add bell pepper and bay leaf to pan; sauté until very tender. Discard bay leaf. Spread bell pepper mixture evenly in bottom of pan. Reduce heat to medium-low. Stir egg mixture, and pour over bell pepper mixture in pan. Cook 3 to 5 minutes or until edges begin to set. Wrap handle of pan with foil. Transfer pan to oven, and bake, uncovered, at 375° for 6 to 8 minutes or until eggs are completely cooked.

  4. Loosen sides and bottom of frittata with a spatula. Turn out onto a plate. Brush bottom and sides with balsamic vinegar. Cut into 6 wedges, and serve immediately.

  5. carbo rating: 7

The Complete Step-by-Step Low Carb Cookbook