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Calico Pepper Frittata Recipe
Calico Pepper Frittata Recipe photo by Taste of Home

Calico Pepper Frittata Recipe

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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.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Calico Pepper Frittata in Country Woman August/September 2007, p36

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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