Frittata with Bell Peppers & Onionsdate: October 24, 2012
Nutrition Information (per serving)
8 lg eggs
2 cups egg whites (about 16 lg egg whites)
¼ cup 2% milk
½ tsp fresh lemon juice
1 cup chopped red onions
½ cup chopped red bell peppers
½ cup chopped yellow bell peppers
⅛ tsp extra-virgin olive oil
¼ tsp sea salt
Pinch freshly ground black pepper
1 cup shredded cheddar cheese
- Preheat oven to 375F.
- In a large mixing bowl, whisk together eggs, egg whites, milk and lemon juice.
- Heat olive oil in a large sauté pan over medium-high heat. Sauté onions and bell peppers until tender. Season with salt and pepper.
- Add cheese and sautéed vegetables to egg mixture, and stir until combined. Pour mixture into a 9-inch cake pan.
- Bake frittata in oven until eggs are cooked and cheese is melted, about 20 to 30 minutes. Remove from oven, let cool briefly and cut into 8 pieces.