**Let’s pair this recipe with roasted red potatoes (with olive oil, garlic, and dried herbs) to round it out and make it a complete meal.

Makes 4 servings


  • 1 large red bell pepper, seeded and thinly sliced
  • 1 medium onion, sliced
  • 1 bunch Swiss chard (may substitute spinach), stems removed and sliced into thin strips
  • 2 cloves garlic, minced
  • 3 whole eggs
  • 8 egg whites
  • Black pepper
  • ½ cup crumbled feta cheese


  • 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.

Nutrition Information

Calories – 155

Protein – 16 g

Total Fat – 7 g

Saturated Fat – 3 g

Cholesterol – 168 mg

Sodium – 490 mg

Carbohydrate – 7 g

Fiber – 2 g