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Confetti Frittata

Confetti Frittata
Makes:
8 servings
Prep Time:
20
minutes
Total Time:
50
minutes
Vegetarian
based on
18 reviews
This baked 'omelet' has a golden brown edge and a firm texture. Cheddar cheese, mushrooms and red bell pepper make this Confetti Frittata a hearty meal or a great side dish for a family meal!

In this recipe:


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Ingredients:

  • Nonstick cooking spray
  • 8 large egg whites
  • 4 large eggs
  • 1 1/3 cups (3.2-oz. envelope) dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 2 cups (8 oz.) shredded cheddar cheese
  • 2 cups (about 6 oz.) sliced fresh mushrooms
  • 1/2 cup finely chopped red bell pepper
  • 2 medium sliced green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions:

PREHEAT oven to 400° F. Spray 10-inch oven-proof skillet with nonstick cooking spray.

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.

BAKE for 30 to 35 minutes or until set in center. Cool on wire rack for 5 minutes before cutting into wedges.

FOR A LOWER-FAT FRITTATA
Substitute two 8-ounce cartons of egg substitute and 2 cups reduced-fat cheddar cheese for egg whites, eggs and cheddar cheese.


Reviews:

Review This Recipe
  •  Star(s)

    Mushroom delight

    Carol Ragghianti from SHERMAN, TX

    Very good recipe for any meal, just made a few changes. Cannot eat green bell pepper, so changed to red, and then lightly sauteed the red bell pepper, mushrooms, and onions in a bit of olive oil first. The frittata was a success. Thank you Very Best Baking!

  •  Star(s)

    GREAT FOR BRUNCH

    CHAR STIFTER from ROCHESTER, NY

    DELICIOUS.....COLORFUL, EASY AND HEALTHY! WILL ALSO MAKE FOR DINNER SOME NIGHT WITH A SALAD.

  •  Star(s)

    Frittata

    Debbye Trueman from FRONT ROYAL, VA

    This was a recipe that was easy to follow and the end results we teriffic. This was delicious I added a few extra muchrooms and served it with salsa. My family really like it and it is a keeper in my recipe box.

  •  Star(s)

    confetti frittatta

    louise colle from MASSAPEQUA PARK, NY

    This is an excellent recipe. Even my husband and children who generally do not like omletts really loved this. Thanks, LC

  •  Star(s)

    Confetti Frittata

    Janese Rosevelt from WHITE LAKE, MI

    This is great! Even my husband liked the veggies in it!

  •  Star(s)

    A hit in my house

    raina brown from SICKLERVILLE, NJ

    This was so good...I made it with egg substitute and my family never even knew! This recipe always turns out great.

  •  Star(s)

    frittata

    linda wilson from SHIRLEY, NY

    This was great, I added cut up lobster tails and I was a hit. Thanks for sharing

  •  Star(s)

    Confetti Frittita

    Carole Finney from Harrisville, OH

    This frittata is so delicious. With all of the veggies you do not need toast to go with it.

  •  Star(s)

    confetti frittata

    gerry boyd from st charles, MO

    this was a great recipe for me to follow. my husband always said my omelets always came out as scrambled eggs. now he isn't the only one in the family to make a great omelet. i made his with mushrooms, which he likes and mine without (allergic)

  •  Star(s)

    Confetti Frittata

    tray s from San Jose, CA

    Great brunch recipe. All the gang loved it!

  •  Star(s)

    Confetti Frittata

    K Lawrence from

    Made this for my son and he loved it. Something easy to make and it really is great for lunch. I've made it for dinner too when I didn't want a heavy meal..add a few extra's and it was great.

  •  Star(s)

    Frittata plus

    Joan Nass from Milton Mills, NH

    This is a great recipe, but I like to add some cooked angelhair pasta to it as well. It goes a bit further and even more filling.

  •  Star(s)

    Confetti Frittata

    Carole Finney from Harrisville, OH

    This is a whole meal in itself. I have about one every month. It is so de- licious. I have o.j. with mine and I am not the least bit hungry until about 2 o'clock that afternoon.This is a wonderful breakfast to serve company. I have a large skillet that will accomodate three at a time. My husband had one for supper tonight.

  •  Star(s)

    This was good .

    Janice Cauthen from Abilene, TX

    I made this, but I added 1 cup of ham. My husband likes meat in his eggs. Thank you.

  •  Star(s)

    Good Low-fat Choice

    M MAHER from Washington, DC

    I cut the recipe in half and used 1 carton of egg subsitute for the egg whites and the egg. Also used the low-fat cheese. After it was cooked, I topped it with salsa. Good for something different for a weekend breakfast.

  •  Star(s)

    Everyone loves this!!!

    Susan Day from Franklin, IN

    My whole family loves this! What's great about it is you can add whatever ingredients you want to suit your tastes (or your families' taste!).

  •  Star(s)

    Delicious Breakfast

    Karen Wanke from Kennesaw, GA

    I made this for a social gathering. Even the kids raved about it.

  •  Star(s)

    frittata

    Linda Wilson from Shirley, NY

    I was looking for something to go with breakfast, but not actually be breakfast, try this frittata in cup-cake pans. Thanks for the recipe. Try them in bite sizes, there de-licous

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 440
  • Calories from Fat: 220
  • Total Fat: 24g (37% of DV)
  • Saturated Fat: 14g (68% of DV)
  • Cholesterol: 275mg (92% of DV)
  • Sodium: 950mg (40% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 15g
  • Protein: 37g
  • Vitamin A: 30% of DV
  • Vitamin C: 70% of DV
  • Calcium: 70% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Confetti Frittata

Ingredients

  • Nonstick cooking spray
  • 8 large egg whites
  • 4 large eggs
  • 1 1/3 cups (3.2-oz. envelope) dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 2 cups (8 oz.) shredded cheddar cheese
  • 2 cups (about 6 oz.) sliced fresh mushrooms
  • 1/2 cup finely chopped red bell pepper
  • 2 medium sliced green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

 

Directions

PREHEAT oven to 400° F. Spray 10-inch oven-proof skillet with nonstick cooking spray.

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.

BAKE for 30 to 35 minutes or until set in center. Cool on wire rack for 5 minutes before cutting into wedges.

FOR A LOWER-FAT FRITTATA
Substitute two 8-ounce cartons of egg substitute and 2 cups reduced-fat cheddar cheese for egg whites, eggs and cheddar cheese.

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