Breakfast Frittata

Name: Breakfast Frittata
Ingredients: 2 teaspoons vegetable oil, divided; 2 small red bell peppers or 2 small green bell peppers, cut into strips (about 1= cups); 12 cup red onion strip; 13 cup green onion, sliced; 6 small red potatoes, thinly sliced (about 1= cups); 4 egg whites; 1 large egg; 2 tablespoons skim milk; 14 teaspoon salt; to taste fresh parsley sprig (for garnish)

10 ingredients

12 steps

Ingredients

2 teaspoons vegetable oil, divided
2 small red bell peppers or 2 small green bell peppers, cut into strips (about 1= cups)
12 cup red onion strip
13 cup green onion, sliced
6 small red potatoes, thinly sliced (about 1= cups)
4 egg whites
1 large egg
2 tablespoons skim milk
14 teaspoon salt
to taste fresh parsley sprig (for garnish)

Directions

1

Preheat the broiler.
2

In a 9 or 10-inch nonstick, heat-proof skillet, heat 1 teaspoon of oil over medium heat.
3

Add bell peppers and red and green onion; sauti until vegetables begin to soften, about 4 minutes.
4

Add potatoes; cook until lightly browned, about 4 minutes.
5

In a medium bowl, whisk together egg whites, egg, milk, and salt.
6

Add remaining oil to skillet and reduce heat to low.
7

Pour in egg mixture.
8

Cover and cook until eggs are set around edges but center is still loose, about 8 minutes.
9

Using a rubber spatula, gently loosen egg mixture from sides of pan.
10

Place skillet on the broiler ra ck; broil 4 inches from heat until frittata is golden brown, about 1 minute.
11

Gently slide frittata onto a plate; cut into wedges.
12

Garnish with parsley sprigs and serve.