Onion and Pepper Frittata

"This came out of Great Taste-Low Fat Vegetables Cookbook."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
35mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In a large nonstick skillet, heat oil till hot. Add bell peppers and onions and cook till peppers are very tender, about 10 minutes.
  • In a medium bowl, whisk together the eggs, egg whites, Italian seasoning, salt and pepper.
  • Stir the peas into the bell pepper mixture. Pour the egg mixture on top, reduce the heat to medium. Cover and cook till the eggs are just set in the center, about 7 minutes. Remove from heat, sprinkle parsley on top and serve frittata from the pan.
  • NOTE: You can substitute other frozen veggies for the peas. Just make sure to thaw before using to avoid a watery frittata.

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Reviews

  1. Amber
    This was okay. I only used half of one red onion and that was plenty. Will definitely add shredded cheese to the leftovers tomorrow.
     
  2. Annacia
    What a great breakfast this made. I used all egg white and found that I was out of peas. Made it with red and yellow peppers (which all went to the bottom, sigh) and added chives along with the onion. Fat free cheese and a sliced mushroom went on top. Dee-licious!
     
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