Caramelized Onion, Red Pepper and Zucchini Frittata

Caramelized onions, sauteed bell peppers and zucchini combined create a winning egg dish.

Frittatas are very versatile, they can be eaten for breakfast, lunch or dinner if paired with a salad. Cut into small squares, they can be served as an appetizer as well.

This starts on the stove and finishes in the oven. I like to use half eggs, half egg whites to lighten my frittatas yet maintain the taste and texture I prefer and keep the vitamins, iron and nutrients, but if you wish to use all egg whites, that would certainly work.

Note: This has been updated from the archives and slightly modified it to make it even better!

Caramelized Onion, Red Pepper and Zucchini Frittata
Servings: 4 • Serving Size: 1/4thPoints +: 4 pts • Smart Points: 4
Calories: 157.7 • Fat: 9.3 g • Protein: 14.6 g • Carb: 5.7 g • Fiber: 1.6 g • Sugar: 0.8 g
Sodium: 243 mg (without salt)


  • 1 white onion, thinly sliced rings
  • 1 medium red pepper, diced
  • 1 1/2 cups zucchini, diced into matchsticks
  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup parmesan cheese, grated
  • 2 tsp olive oil
  • salt and fresh pepper


    Preheat oven to 400°.

    Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally.

    In a medium bowl whisk eggs, egg whites, parmesan, salt and pepper.

    Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 10-15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.