By Mayo Clinic Workers

Dietitian’s suggestion:

Frittata is an Italian omelet with the elements mixed into the eggs relatively than staying folded within. This model uses egg whites as a substitute of whole eggs to minimize the energy, unwanted fat and cholesterol.

Quantity of servings

Serves two


  1. 1/two eco-friendly or crimson bell pepper, diced
  2. four refreshing mushrooms, sliced (about 1/two cup)
  3. 6 egg whites
  4. 1/two cup salsa, reserve two tablespoons for garnish
  5. 1/two cup shredded cheddar cheese


Warmth the broiler. Place the rack four inches from the heat resource.

Evenly coat a significant, ovenproof skillet with cooking spray. Place on the stove around medium heat and add peppers and mushrooms. Saute until finally vegetables are tender, about 5 minutes.

In a smaller bowl, whisk alongside one another the egg whites and 1/two cup of the salsa. Pour the egg white combination into the skillet with the vegetables and cook dinner until finally partly established, about 5 minutes. Will not attempt to blend or scramble the combination. Sprinkle with cheddar cheese.

Place the skillet less than the broiler and cook dinner until finally the cheese is melted and eggs are established, about 5 minutes.

Divide the frittata in 50 % and spoon on to individual plates. Garnish each serving with 1 tablespoon salsa and provide straight away.

Dietary assessment per serving

Serving dimensions: Fifty percent of frittata

  • Complete unwanted fat 10 g
  • Calories 189
  • Protein 19 g
  • Cholesterol 30 mg
  • Complete carbohydrate 7 g
  • Nutritional fiber two g
  • Monounsaturated unwanted fat three g
  • Saturated unwanted fat 5 g
  • Trans unwanted fat Trace
  • Sodium 699 mg
  • Added sugars g
  • Complete sugars four g
  • Potassium 430 mg