I think frittatas make a fantastic breakfast or lunch! Like a quiche without a crust, this is lighter yet filling and is perfect when paired with a salad! It also reheats well so you don’t have to worry about finishing it in one meal – although it may just disappear anyway!
½ onion, thinly-sliced rings
1 green bell pepper, chopped
1 red bell pepper, cut into strips
5 egg whites
1 tsp salt
1 tsp black pepper
¼ cup reduced-fat cheddar cheese
1 tsp extra virgin olive oil
Chopped scallions and fresh herbs for garnish, if desired.
Preheat oven to 350 degrees Fahrenheit.
Spray a nonstick skillet with nonstick cooking spray. Add 1 tsp olive oil to skillet and move skillet around to evenly distribute the olive oil.
Add thinly sliced onion rings and cook over medium heat, turning onions occasionally.
Next, add green peppers and red bell peppers on top of onions. Cook a few minutes until onions have begun to caramelize.
In a small mixing bowl, add egg whites, eggs, salt, and pepper. Whisk egg mixture together and then pour into skillet, making sure to cover onions, green peppers, and red peppers.
When the edges begin to set, about 2-3 minutes, move skillet to oven and cook an additional 15-20 minutes.
Top with cheddar cheese during the last 5 minutes of cooking to melt the cheese on top.
Garnish with scallions and herbs if desired (I love how they make the presentation beautiful!).
To serve, cut into 5 slices.
Sat. Fat: 2g