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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
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Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Vegetable Frittata

Published in Recipes, Main Dishes Author: CentraCare

CentraCare Health Weight Management Recipe


  • 1 Tbsp. olive oil
  • 8 oz. mushrooms, diced
  • 1 medium red bell pepper, seeded and diced
  • 1 small onion, diced
  • 3 cups fresh spinach
  • 2 eggs
  • 5 egg whites
  • ¼ cups skim milk
  • ½ tsp. black pepper, ground
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. fresh basil, chopped


  1. Preheat the oven to 350°F.
  2. Add olive oil to a sauté pan over medium high heat.
  3. Add mushrooms and sauté until all of the liquid from the mushrooms is evaporated.
  4. Add bell pepper, onion and spinach and sauté until vegetables are softened and liquid is evaporated.
  5. Whisk eggs, egg whites, milk, pepper, cayenne pepper and basil in a medium bowl. Pour over vegetables and stir until eggs start to set.
  6. Smooth the top of the frittata with a spatula, and put in oven to bake for 20 minutes or until eggs are set.
  7. Slide the frittata out of the pan onto a plate and slice into 8 pie slices.

Yield: 8 servings

Nutrition Information Per Serving

Exchanges per serving: 1 Vegetable; 1 Protein; 1 Fat

  • Calories: 87
  • Fat: 4 g.
  • Cholesterol: 65 g.
  • Sodium: 90 mg
  • Carbs: 6 g.
  • Fiber: 1.5 g.
  • Protein: 6 g.