Recipe: Vegetable Frittata

May 23, 2011

Servings: 2


  • ¼ cup fresh peas, shelled
  • 2 tsp. oil
  • 2 tsp. onion, finely chopped
  • 2 eggs
  • 2 egg whites
  • 1/4 cup red bell pepper, diced
  • freshly ground black pepper, to taste
  • ¾ oz. cheddar cheese, grated (optional)


Boil peas in plenty of water, drain and set aside. Preheat broiler.

Beat eggs and egg whites with herbs and black pepper. Sauté onion and pepper in a nonstick, ovenproof pan over medium heat until tender. Stir in the peas. Pour egg mixture into the pan and let cook without stirring for 2–3 minutes, lifting up the edge with a spatula to allow the uncooked egg to flow underneath. If you are using cheese, sprinkle it on top. Move pan to broiler and cook 3–4 minutes until the top begins to brown and the cheese melts (if using).

Cut into wedges and serve immediately.

*Nutrient analysis not available. High protein, low potassium, low phosphate.

Categories: Recipes