Wednesday, November 11, 2015

Red Pepper & Onion Frittata

Red Pepper & Onion Frittata

2 Tbs extra virgin olive oil
2 medium red bell peppers,
   seeded and diced
1 medium onion, diced
2 cloves garlic, minced with 1/4 tsp salt
6 large eggs
1/4 tsp freshly ground pepper
3/4 cup Plain 0% Chobani Greek Yogurt
Preheat oven to 350° F. Heat 1 tablespoon olive oil in a 9-inch ovenproof nonstick skillet. Add peppers and onions, and sauté for 6 to 8 minutes, until tender. Add garlic, and cook, stirring until garlic is fragrant, about 1 minute. Put pepper mixture in bowl and set aside. Wipe out skillet with a paper towel.
Place remaining tablespoon oil in skillet, swirl to coat the sides and place in the oven. While skillet is heating, beat eggs in bowl and season with salt. Add pepper and Chobani, and whisk together. Stir in cooked peppers and onion.
Pour egg mixture into skillet. Bake 30 to 35 minutes, until puffed and lightly golden on top. Remove from oven and let cool for 5 to 10 minutes before slicing into 6 pieces. Serve hot, warm or at room temperature.

Nutritional Information:
Calories from Fat: 9, Saturated Fat: 2 g, Trans Fat: 0.00 g, Cholesterol: 215 mg, Sodium: 275 mg, Total Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 10 g 

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