Frittata with Bell Peppers and Onion

This satisfying frittata (yes, there's cheese!) makes four wedges, so enjoy the extras as a ready-made breakfast throughout the week.

Reheat leftovers (they'll keep for up to 3 days) in a 350°F oven or pop in the microwave. Cold also works—frittatas are delicious at any temp.

Total Time:
Level: Easy
Yield: 4 wedges


  • 4 large whole eggs
  • 1 c. egg whites (about 8 large whites)
  • 2 tbsp. 2% milk
  • 1⁄4 tsp. lemon juice
  • 1⁄8 tsp. olive oil
  • 1⁄2 c. chopped red or yellow onion
  • 1⁄2 c. chopped mixed red and yellow bell peppers
  • pinch coarse salt
  • pinch pepper
  • 1⁄2 c. shredded cheddar cheese


  1. Heat oven to 375o F. Whisk together eggs, whites, milk, and lemon juice in a bowl.
  2. Heat oil in an 8-inch nonstick ovenproof skillet over medium-high heat. Add onion, bell peppers, salt, and pepper. Cook, stirring, until onion is tender, about 3 min. Stir vegetables and cheese into egg mixture, then pour mixture into skillet.
  3. Bake frittata until just set in middle and cheese is melted, 20 to 25 min. Let cool 4 to 5 min, then cut into 4 wedges.
  4. Serve 1 piece Bell Pepper and Onion Frittata with 1 slice whole-grain bread, 1 pat butter (1 tsp), and 1⁄2 cup fresh fruit.

79 cal, 10 g fat (5 g saturated), 17 g protein, 4 g carb, 3 g sugar, 1 g fiber, 293 mg sodium, 201 mg cholesterol per serving.

This recipe originally appeared in the June 2015 issue of Dr. Oz The Good Life.

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