Mediterranean Frittata

This is the Italian version of quiche without a crust. Experiment with different types of vegetables and cheeses.

Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 1 lb. Idaho potatoes
  • 3 large red peppers
  • 1 large onion, peeled and sliced
  • ½ bunch fresh oregano
  • 3 oz. fontina cheese
  • 2 tsp. olive oil
  • ⅛ tsp. Kosher or sea salt
  • ⅛ tsp. freshly cracked black pepper
  • 3 whole eggs
  • 6 egg whites
  • 1 cup plain nonfat yogurt
  • 1 cup skim milk


  • Preheat oven to 375°F.
  • Slice the potatoes into large pieces. Stem, seed, and slice the peppers. Cut the onion into thick slices. Chop the oregano leaves. Grate the fontina.
  • Separately toss the potatoes, peppers, and onion in oil and drain on a rack. Season with salt and black pepper.
  • Roast all the vegetables separately in the oven until partially cooked. Layer all in a baking dish.
  • Whisk together the eggs, egg whites, yogurt, milk, and cheese; pour into the baking dish. Bake until the egg mixture is completely set, approximately 30 to 45 minutes. Sprinkle with chopped oregano and serve.