- 1 large pepper(s), red, bell seeded and thinly sliced
- 1 medium onion(s) thinly sliced
- 1 bunch(es) Swiss chard, fresh (may substitute spinach), stems removed and sliced into thin strips
- 2 clove(s) garlic minced
- 4 whole egg(s)
- 6 egg white(s)
- 1/2 cup(s) cheese, feta, crumbled
- Prep time
- Total Time
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.