Calico Pepper Frittata Recipe

Calico Pepper Frittata Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Her garden-fresh frittata has all-day appeal, says Loretta Kelcinski, Kunkletown, Pennsylvania. “I serve it for breakfast, brunch, lunch or dinner with crispy Italian bread. It's made in a skillet, so there's no need to heat up the oven.”

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Calico Pepper Frittata Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Calico Pepper Frittata Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
5 eggs
1-1/4 cups egg substitute
1 tablespoon grated Romano cheese
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large nonstick skillet, saute peppers, onion and garlic in oil until crisp-tender. In a large bowl, whisk eggs and egg substitute. Pour into the skillet. Sprinkle with cheese, salt and pepper.
As the eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set, about 8-10 minutes. Cut into wedges. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 wedge equals 201 calories, 10 g fat (3 g saturated fat), 268 mg cholesterol, 559 mg sodium, 10 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat.

Originally published as Calico Pepper Frittata in Country Woman August/September 2007, p36