Red Pepper, Chard and Feta Frittata

Frittatas are an easy, vegetarian meal and a great way to transform eggs, a breakfast favorite, into a more substantial lunch or dinner entree. The chard and red pepper are a nutrient-dense pair that deliver an impressive array of vitamins and minerals.

Joy Bauer

Red Pepper, Chard and Feta Frittata

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


    Prep: 5 min Total:
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    • 1

      Preheat the oven to 375°F.

    • 2

      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.

    • 3

      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.

    • 4

      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.


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    nutritional information

    2 g
    8 g
    Saturated Fat:
    3.5 g
    7 g
    16 g
    480 mg
    220 g
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