POTATO AND PEPPER FRITTATA

1 teaspoon olive oil
1/2 cup thinly sliced yellow onion
1 (8-ounce) container egg substitute (defrosted if frozen)
2 tablespoons nonfat or low-fat milk
1 teaspoon dried basil, crushed
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup diced roasted red pepper (about 3/4 of a 7-ounce jar)
1 cup refrigerated hash brown potatoes
1 tablespoon grated Parmesan cheese

Preheat oven to 350 degrees F.

In a large nonstick skillet with an oven-proof handle, heat the olive oil over medium heat. Add the onion and 1 tablespoon water; saute 5 minutes. Remove from the heat and let cool slightly in the pan.

Whisk together the egg substitute, milk, basil, salt and pepper. Stir in the roasted pepper and hash browns. Pour into the skillet, stirring well. Sprinkle the top with the Parmesan cheese.

Place pan in the oven and bake 15 minutes. Loosen the edges and slide frittata out of the pan onto a plate. Cut into wedges and serve.

Servings: 4

Data per serving (19 percent calories from fat) Calories 91, Protein 7.2g, Fat 1.9g, Carbohydrates 11.4g, Sodium 405mg, Saturated fat 0.40g, Monounsaturated fat 0.91g, Polyunsaturated fat 0.12g, Cholesterol 1mg

Adapted from source: 99% Fat-Free Meals in 30 Minutes by Barry Bluestein and Kevin Morrissey