Confetti Frittata

This baked 'omelet' has a golden brown edge and a firm texture. Cheddar cheese, mushrooms and red bell pepper make this frittata a hearty meal or a great side dish for a family meal!


8 servings


8 large egg whites
4 large eggs
1 1/3 cups (3.2 ounce envelope) dry instant nonfat dry milk
2 cups (8 ounces) shredded cheddar cheese
2 cups (about 6 ounces) sliced fresh mushrooms
1/2 cup finely chopped red bell pepper
2 medium sliced green onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Preheat oven to 400°F (204°C). Spray 10-inch oven-proof skillet with nonstick cooking spray.

In a medium bowl, combine egg whites, eggs and dry milk; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.

Bake for 30 to 35 minutes or until set in center. Cool on wire cooling rack for 5 minutes before cutting into wedges.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 30 minutes

Additional Information

Substitute two 8-ounce cartons of egg substitute and 2 cups reduced-fat cheddar cheese for egg whites, eggs and cheddar cheese for a lower fat frittata.

Nutritional Information

Amount per serving: Calories 440; Calories from Fat 220; Total Fat 24 g; Saturated Fat 14 g; Cholesterol 275 mg; Sodium 950 mg; Carbohydrates 17 g; Dietary Fiber 1 g; Sugars 15 g; Protein 37 g

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