Confetti Frittata

This baked, open-faced omelet has a golden brown edge and a firm texture. A bit of cheddar cheese, mushrooms and red bell pepper make this a hearty meal for breakfast, lunch or dinner.

Recipe Ingredients:

8 large egg whites
4 large eggs
1 1/4 cups NESTLÉ® CARNATION® Nonfat Dry Milk
2 cups shredded cheddar cheese, (8-ounces)
2 cups sliced fresh mushrooms (about 6-ounces)
1/2 cup finely chopped red bell pepper
2 tablespoons sliced green onions, (about 2 medium)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:

1. Preheat oven to 400°F (205°C). Spray 10-inch oven-proof skillet with nonstick cooking spray.
2. Combine egg whites, eggs and dry milk in medium bowl; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.
3. Bake for 30 to 35 minutes or until set in center. Cool on wire rack for 5 minutes before cutting into wedges.

Makes 4 servings.

For A Lower-Fat Frittata: Substitute two (8-ounce) cartons of egg substitute and 8-ounces reduced-fat cheddar cheese for egg whites, eggs and cheddar cheese.

Nutritional Information Per Serving (1/4 of recipe): 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.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.