Confetti Frittata Recipe

1 / 2
Chop your vegetables the night before to make for a shorter prep time.
2 / 2
4 servings SERVINGS


  • 2 cartons (8 oz. each) egg substitute
  • 1-1/3 cups (3.2 oz. envelope) nonfat dry milk
  • 2 cups (8 oz.) shredded reduced-fat cheddar cheese
  • 2 cups (about 6 oz.) sliced fresh mushrooms
  • 1/2 cup finely chopped red bell pepper
  • 2 medium green onions, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • Heat oven to 400°F. Spray a 10-inch ovenproof skillet with nonstick cooking spray.
  • In a medium bowl, combine egg substitute and dry milk; mix thoroughly.
  • Stir in cheese, mushrooms, bell pepper, green onions, salt and pepper. Pour mixture into prepared skillet.
  • Bake for 30 to 35 minutes, or until set in the center. Cool on a wire rack for 5 minutes, then cut into wedges and serve. This recipe originally aired in the April 2005 issue of Heart of the Home.
  • More from this issue:

    More from Capper's Farmer: