RED PEPPER, CHARD AND FETA FRITTATA
**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.
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
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