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Southwestern Frittata

 Southwestern Frittata
This tasty egg dish from Mary Relyea of Canastota, New York makes a great breakfast entree, but could easily be served for lunch or dinner, too! Fresh eggs are jazzed up with red tomatoes, onion and green bell pepper, then treated to a topping of savory mozzarella cheese.
4 ServingsPrep/Total Time: 25 min.


  • 4 eggs
  • 1 tablespoon fat-free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • Dash to 1/8 teaspoon cayenne pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 teaspoon minced garlic
  • 1 teaspoon olive oil
  • 1 large tomato, chopped
  • 2 tablespoons sliced ripe olives, drained
  • 1/2 cup shredded part-skim mozzarella cheese


  • In a small bowl, whisk the eggs, milk, salt, mustard, pepper and
  • cayenne; set aside.
  • In a large skillet over medium heat, cook the onion, green pepper and
  • garlic in oil until tender. Add tomato and olives; heat through.
  • Pour egg mixture over vegetables. As eggs set, lift edges, letting
  • uncooked portion flow underneath. When eggs are set, sprinkle with
  • cheese. Remove from the heat. Cover and let stand for 1-2 minutes or
  • until cheese is melted. Cut into four wedges. Yield: 4 servings.

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Southwestern Frittata (continued)

Nutritional Facts: 1 serving (1 slice) equals 152 calories, 9 g fat (3 g saturated fat), 221 mg cholesterol, 320 mg sodium, 7 g carbohydrate, 1 g fiber, 11 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.