Breakfast Frittata
Rec.food.recipes/Meho98(1999)
Serves 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= cups)
4 egg whites
1 large egg
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; saute 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.