Caramelized Onion and Roasted Pepper Frittata

onion-pepper-frittata Photo: Leigh Beisch


  • 1 tablespoon olive oil
  • 1 thinly sliced sweet or white onion
  • 4 large eggs
  • 6 large egg whites
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fat-free milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup sliced bottled roasted yellow and red bell peppers


1. Preheat oven to 350°.

2. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 15 minutes or until golden, stirring frequently. Set aside.

3. Combine eggs, egg whites, cheese, milk, salt, and black pepper in a medium bowl, stirring with a whisk.

4. Pour egg mixture into skillet with onion; stir to evenly distribute eggs. Top with bell pepper in a bicycle-spoke pattern. Cook 2 minutes or until edges begin to set. Wrap handle of skillet with foil; transfer to oven.

5. Bake, uncovered, at 350° for 15 minutes or until frittata is set. Cut into 6 wedges.

Note: Nutritional analysis includes Sugars 3g.

    Prep: 8 minutes; Cook: 33 minutes
  • Yield: 6 servings (serving size: 1 wedge)

Nutritional Information

Calories per serving: 133
Fat per serving: 8g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 10g
Carbohydrate per serving: 6g
Fiber per serving: 0.0g
Cholesterol per serving: 147mg
Iron per serving: 1mg
Sodium per serving: 332mg
Calcium per serving: 106mg

Good to Know

Great for brunch, this frittata is low in carbohydrates. Olive oil is a healthy option for frying, and it provides healthy monounsaturated fat.

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