Red Pepper, Chard and Feta Frittata
From Joy Bauer. I made this with a number of variations and the whole family loved it! I served it with steamed broccoli and we really liked eating a piece of broccoli with a bite of the frittata! So good! Packed leftovers for Alyssa's lunch.
- My version:
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 bunch Swiss chard, stems removed and sliced into thin strips (may substitute spinach)
- 2 cloves garlic, minced
- 4 whole eggs
- 6 egg whites
- 1/2 cup crumbled feta cheese
- 1 small green pepper
- 1 small yellow pepper
- 1 medium onion
- 5 cloves garlic, minced
- Several large handfuls of baby spinach, sliced into strips
- 16 eggs
- 4 oz feta cheese
- Salt and pepper, to taste
- I used my big black ceramic skillet. Careful after adding the eggs-stir egg mixture into the sautéed veggies and don't exceed 2 minutes on stove or bottom starts to burn. Bake at 350 for longer than 10 minutes. Closer to 20.
Preheat the oven to 375°F.
Coat a large oven-safe skillet with oil spray and preheat over medium-high heat. Add the bell pepper, onion and chard and sauté until the vegetables are soft, about 5 minutes. Add the garlic and sauté for 1 minute.
Meanwhile, in a large bowl, whisk together the whole eggs, egg whites, and black pepper to taste. Pour the egg mixture over the sautéed vegetables and cook, without stirring, for 2 minutes. Sprinkle the feta over the egg mixture. Place the pan in the oven and cook for 10 minutes, or until the eggs are set and puffed.
Allow the frittata to cool in the pan for about 5 minutes. With a spatula, turn the frittata out onto a cutting board, cut it into quarters, and serve.
Tip: Using a blend of whole eggs and egg whites allows you to cut back on calories, saturated fat, and cholesterol without sacrificing taste or texture. If you have diabetes or high cholesterol, consider reducing the cholesterol even more by using a combo of 3 whole egg whites and 8 egg whites.