Red Pepper and Fennel Frittata

11 35 113
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 10
Red Pepper and Fennel Frittata
Health Highlights


1 tbsp Canola oil
1 1/2 cup chopped Red bell pepper
1 1/2 cup slices Fennel (chopped)
3/4 cup Red onion (chopped)
1 tsp Fennel seed
1 cup diced White potato (peeled)
8 large egg Egg
1/4 cup Partly skimmed milk, 1% M.F.
1/2 tsp Black pepper
1 cup shredded Cheddar cheese, reduced fat (18%)
1/2 cup, crumbled Feta cheese, low fat


Preheat oven to 400 ºF (200 ºC). Spray 9x13-inch (22 x 33-cm) glass baking dish with canola cooking spray and set aside.

In large skillet, heat canola oil over medium-high heat. Add red peppers, fennel, onion and fennel seeds and sauté 3-4 minutes or until vegetables begin to soften. Remove from heat and stir in potatoes. Evenly spread vegetable mixture in bottom of prepared baking dish.

In small bowl, whisk eggs with milk and black pepper. Pour over vegetables. Sprinkle Cheddar and feta cheese evenly over top. Bake in preheated oven for 25-30 minutes or until eggs are set.

Nutrition Facts

Per Portion

Calories 113
Calories from fat 43
Calories from saturated fat 32
Total Fat 4.8 g
Saturated Fat 3.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.7 g
Cholesterol 168 mg
Sodium 239 mg
Potassium 271 mg
Total Carbohydrate 8.1 g
Dietary Fiber 1.4 g
Sugars 2.6 g
Protein 9.9 g

Dietary servings

Per Portion

Meat Alternative 0.5
Milk Alternative 0.4
Vegetables 0.9

Energy sources