Confetti Frittata Recipe

Make this veggie-filled frittata for your next brunch, guests are sure to love it.

April 2005

  • frittata
    Chop your vegetables the night before to make for a shorter prep time.
    Photo by GettyImages/DreamBigPhotos
  • frittata

Yield: 4 servings

Packed with calcium, this delicious frittata is good for you.


  • 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


  1. Heat oven to 400°F. Spray a 10-inch ovenproof skillet with nonstick cooking spray.
  2. In a medium bowl, combine egg substitute and dry milk; mix thoroughly.
  3. Stir in cheese, mushrooms, bell pepper, green onions, salt and pepper. Pour mixture into prepared skillet.
  4. 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.

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