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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.


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