Frittata With Sweet Peppers and Onions

Easy enough for a breezy weekend brunch with friends.

  • Makes: 4 servings
  • Prep time: 10 minutes
  • Total time: 35 minutes


  • Cooking oil spray
  • 1 red sweet pepper seeds removed and sliced
  • 1 sweet onion, sliced thinly
  • 1 cup thinly sliced chard (can substitute spinach, kale, etc.)
  • 3 egg whites
  • 2 eggs
  • 8 teaspoons Benefiber®
  • 2 tablespoons nonfat plain yogurt
  • 2 tablespoons grated parmesan cheese
  • Freshly ground black pepper to taste


  1. Preheat oven to 350 degrees. Heat a 9” oven proof skillet over medium heat. Once pan is hot, spray with cooking oil spray. Add pepper and onion and cook until onions are soft, about 3 minutes. Remove from pan, wipe pan clean and spray with cooking oil spray.
  2. In a medium sized bowl, whisk together egg whites, eggs, Benefiber®, yogurt, parmesan cheese and pepper.
  3. Place chard in the skillet and top with the egg mixture. Bake until eggs are set in the center, about 15-20 minutes. Serve warm or at room temperature.

Nutritional Information (Per 1 Serving):

Contains 2 teaspoons of Benefiber® (2 teaspoons = 3 grams of fiber)*

  • Calories: 106
  • Protein: 8g
  • Carbohydrate: 10g
  • Dietary Fiber: 4g
  • Sugars: 3g
  • Total Fat: 4g
  • Saturated Fat: 1.4g
  • Cholesterol: 109mg
  • Calcium: 78mg
  • Sodium: 151mg

*Read product label before recipe preparation

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