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Home > Southwestern frittata

Southwestern frittata

Recipe Information

Servings 2
Preparation Time 10 Minutes
Cook Time 15 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient Egg
Category Eggs; Vegetables
Meal Breakfast; Brunch; Lunch
Type Main Dish
Cuisine American; Italian
Cook Method Broiling; Saut�ing
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; High Protein; Vegetarian


  • 1/2 green bell pepper or red bell pepper, diced

  • 1/2 cup fresh mushrooms, sliced

  • 6 egg whites 

  • 1/2 cup salsa, plus 2 tablespoons for garnish

  • 1/2 cup cheddar cheese, shredded



  • Preheat the oven to broil. Place the oven rack 4 inches from the heat source.

  • Use cooking spray to lightly coat a heavy, oven-proof skillet. Add the peppers and mushrooms to the skillet. Saut� over medium heat for about 5 minutes or until the vegetables are tender.

  • Whisk together the egg whites and 1/2 cup of the salsa in a small bowl. Add the egg white mixture to the vegetable mixture in the skillet, and cook for about 5 minutes or until partially set. While cooking, don't blend or scramble the mixture. Top with the cheddar cheese.

  • Place the skillet in the oven and cook for 5 minutes or until the eggs set completely and the cheese melts.

  • Cut the frittata into two portions and set on individual plates. Top each portion with 1 tablespoon salsa and serve immediately.


Nutrition (per serving)

  • Calories: 181 cal

  • Fat: 10g

  • Saturated fat: 6g

  • Polyunsaturated fat: 3g

  • Monounsaturated fat: 3g

  • Cholesterol: 30mg

  • Sodium: 443mg

  • Potassium: 369mg

  • Carbohydrate: 4g

  • Fiber: 1g

  • Protein: 19g