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Spinach, Red Pepper & Cheese Frittatas



  • 12 eggs
  • 1 Tbsp non fat milk
  • 2 red bell peppers, diced
  • 1 bunch of spinach, chopped
  • 4 green onions, finely chopped
  • 6 oz cheese, grated (use a semi- to medium-hard cheese like Swiss, Gouda, or Cheddar)
  • Salt & Pepper to taste



  1. Pre-heat oven to 450 degrees.
  2. In a large bowl, whisk the eggs & milk.
  3. Spray a large skillet (that can also go in the oven) with cooking spray and sauté the chopped red peppers for 2 minutes.
  4. Add the chopped spinach and cook for 1 minute.
  5. Pour the egg mixture to the skillet and top with the green onions and the cheese. Over medium heat, let the frittata cook for 5 minutes.
  6. After 5 minutes, you can use your spatula to scrape the edges of the skillet and slowly lift the sides of the frittata as it’s forming.
  7. Transfer the frittata to the oven and let it cook for 10 more minutes. It will be golden brown coloring.
  8. Remove from the oven and the skillet. On a cutting board, slice into 12 slices like a pizza. ***You can make the entire frittata the day before and simply warm it up in the oven the next day for your meal.
Prep time
Cook time
Total time
Recipe courtesy of:

Sarah Koszyk, MA, RD

Nutrition Facts

Serving Size: 5 oz (1/12th of frittata)

Servings Per Recipe: 12


Amount Per Serving

Calories 147

Total Fat 9 g

Saturated Fat 4 g

Cholesterol 228 mg

Sodium 368 mg

Total Carbohydrate 5 g
Dietary Fiber 2 g
Sugars 2 g

Protein 11 g