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RECIPE OF THE WEEK #449

Frittata with Bell Peppers and Onions

8 large eggs
16 large egg whites (about 2 cups)
1/4 cup 2% milk
1/2 teaspoon fresh lemon juice
1/8 teaspoon extra virgin olive oil
1 cup chopped red onions
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 cup shredded Cheddar

Preheat the oven to 375 degrees. Lightly spray a 9-inch round cake pan or 8-inch cast iron skillet with canola oil spray.

Whisk together the eggs, egg whites milk, and lemon juice in a large mixing bowl.

Heat the olive oil in a large sauté pan over medium-high heat. Sauté the onions, red bell peppers, and yellow bell peppers until tender. Season with the salt and pepper.

Add the onion mixture and Cheddar to the egg mixture and stir until combined. Pour the mixture into the prepared cake pan.

Bake for 20 to 30 minutes or until the eggs are cooked and the cheese is melted. Let cool briefly. Cut into 8 pieces. Serves 8.