Eggs Dairy: Frittata 11 by Recipe Cottage

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	Frittata 11

		Breakfast Frittata Servings 4 2 teaspoons vegetable oil, divided 2 small red or green bell peppers, cut into strips (about 1 1/2 cups) 1/2 cup red onion strips 1/3 cup sliced green onion 6 smll red-skinned potatoes, thinly sliced (about 1 1/2 cups) 4 egg whites 1 large egg or 2 1/2 ounces egg substitute 2 tablespoons skim milk 1/4 teaspoon salt Fresh parsley sprigs for garnish Preheat the broiler. In a 9 or 10-inch nonstick, heat-proof skillet, heat 1 teaspoon of oil over medium heat. Add bell peppers and red and green onion; sauti until vegetables begin to soften, about 4 minutes. Add potatoes; cook until lightly browned, about 4 minutes. In a medium bowl, whisk together egg whites, egg, milk, and salt. Add remaining oil to skillet and reduce heat to low. Pour in egg mixture. Cover and cook until eggs are set around edges but center is still loose, about 8 minutes. Using a rubber spatula, gently loosen egg mixture from sides of pan. Place skillet on the broiler rack; broil 4 inches from heat until frittata is golden brown, about 1 minute. Gently slide frittata onto a plate; cut into wedges. Garnish with parsley sprigs and serve.