A brunch-worthy dish that cooks up in minutes — especially if you use leftover or store-bought roasted red peppers.

  • 4 large eggs
  • 4 teaspoons milk
  • ½ cup grated Parmesan cheese or sharp provolone cheese
  • 1 clove garlic, minced
  • Salt and black pepper
  • 2 small tomatoes, seeded and chopped
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • ½ cup coarsely chopped roasted red bell pepper (about 1 large pepper, left over or from a jar)
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley (optional)
  1. Place the eggs, milk, cheese and garlic in a medium-size bowl. Add a pinch each of salt and black pepper and whisk to mix. Add the tomatoes and basil and stir gently to combine.
  2. Heat the olive oil in a medium-size skillet over medium–low heat. Pour the egg mixture into the skillet and cook until nearly set, 5 to 8 minutes, lifting the edge to let the uncooked egg run underneath.
  3. Sprinkle the roasted red pepper on top of the frittata and cook until completely set, 1 to 2 minutes longer.
  4. Slide the frittata onto a plate and sprinkle the parsley on top before serving.

Serves 2

Tip:

Have some leftover steamed broccoli from last night’s dinner? Toss it in the skillet along with the eggs and buy yourself an extra serving of green leafies and C.

Nutrition Info:

1 portion provides:

  • Protein: 1 serving
  • Calcium: 1 serving
  • Vitamin C: 2 ½ servings
  • Green leafy and yellow vegetables and fruits: 1 ½ servings
  • Fat: ½ Serving