YourFIT Roasted Red Pepper Frittata

July 14, 2013



  • 2 eggs
  • 10 egg whites
  • ½  tsp sea salt
  • ¼  tsp fresh ground black pepper
  • 1 tbsp fresh parsley leaves, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh basil leaves, finely chopped
  • olive oil spray
  • ½ c sliced bell red peppers
  • ¼ c crumbled goat cheese (for leaner version substitute with 1% cottage cheese)



  1. Preheat the oven to 350 degrees.
  2. In a large bowl, add the eggs, egg whites, sea salt, pepper, parsley, chives and basil and beat well.
  3. Spray small nonstick skillet with olive oil and cook red peppers on medium heat till they get soft. (3-4 minutes)
  4. Spray an ovenproof skillet with olive oil. (I used two 6 ½ “ iron skillets)
  5. Pour the egg mixture into the skillet.
  6. Add the roasted red peppers and goat cheese (or cottage cheese) to the top of the frittata.
  7. Put the skillet in the oven and cook until center is set, about 12 to 15 minutes.
  8. Slice into wedges and serve.
  9. You can make these for your upcoming week and reheat them on the go.

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