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.
- 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
- Heat oven to 375o F. Whisk together eggs, whites, milk, and lemon juice in a bowl.
- 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.
- 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.
- 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.