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Calico Pepper Frittata

For a dish that fits any meal, you can’t beat the frittata. We add red and green peppers and use the stovetop instead of the oven. —Loretta Kelcinski, Kunkletown, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

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

Directions

  • In a large bowl, whisk the first five ingredients until blended.
  • In a large nonstick skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Pour in egg mixture. Mixture should set immediately at edges. Cook, uncovered, 8-10 minutes or until eggs are completely set, pushing cooked portions toward the center and letting uncooked eggs flow underneath. Cut into wedges.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 wedge: 201 calories, 10g fat (3g saturated fat), 268mg cholesterol, 559mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat.
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