TEX-MEX FRITTATA

2 teaspoons vegetable oil, divided use
1 pound red potatoes, thinly sliced
1 green bell pepper, chopped
3 green onions, sliced
1 large clove garlic, minced
1 Tablespoon chopped fresh oregano (or 1 teaspoon dried oregano, crushed)
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 whole eggs
4 egg whites
1/4 cup skim milk
1/2 cup shredded nonfat cheddar cheese, divided use
1 (4 ounce) can mild whole green chilies, drained, halved lengthwise
1 (7 ounce) jar roasted red peppers, drained and sliced
TO SERVE:
tomato salsa, light sour cream, and warmed low-fat flour tortillas

Heat 1 tsp. oil in ovenproof skillet over medium heat. Add potatoes and cook, turning, 15 minutes, or until lightly browned and tender. Remove to plate.

In same skillet, heat remaining oil over medium heat. Add pepper and green onions; cook, stirring, until crisp-tender.

Add next four ingredients and potatoes; cook, stirring 1-2 minutes.

Meanwhile, preheat broiler.

In bowl, combine eggs, egg whites, milk and 1/4 cup cheese. Pour into skillet. Reduce heat to low; cover and cook 10-12 minutes until eggs are almost set.

Top with chilies, red peppers and remaining 1/4 cup cheese.

Broil 1-2 minutes or until cooked through.

Serve with tomato salsa , light sour cream and warmed low-fat flour tortillas, if desired.

Servings: 4
Source: First Magazine, Oct. 7, 1996