- Cook Time
- Prep Time
- 4 ServingsServings
- 1/3 cup each julienne yellow, red and green peppers
- 1/3 cup chopped scallions
- 1/2 cup chopped California walnuts
- 6 Eggs
- 2 Tbsps nonfat yogurt
- 1 Tbsp Asiago or Parmesan cheese
1 Preheat oven to 350°F.
2 Spray a medium oven-proof skillet with nonstick cooking spray.
3 Over medium heat, sauté peppers, scallions and walnuts in skillet until vegetables are soft.
4 Beat eggs, add yogurt and pour mixture over vegetables in skillet.
5 Stir and cook over medium heat until eggs begin to set.
6 Sprinkle cheese over top of frittata and bake at 350°F for 8-10 minutes or until eggs are well set.
7 Cut into wedges and serve. Serves 4.
Source: California Walnut Board