Recipe: Pepper Frittata with Dill (serves 3)

PEPPER FRITTATA WITH DILL

1 tablespoon butter or margarine
1 cup chopped onion
1 green bell pepper; finely chopped
1 red bell pepper; finely chopped
1 tablespoon flesh dill, snipped into small pieces
2 garlic cloves, minced
Salt and pepper to taste
6 egg whites
3 ounces low-fat cheese, shredded

Preheat oven broiler.

In a large ovenproof skillet, melt the butter or margarine and slowly cook the onion on medium heat until it begins to soften, about 10 minutes.

Add the peppers, dill, garlic, salt and pepper to the pan and cook 5 more minutes.

In a medium bowl, beat the egg whites until they are foamy and nearly stiff. Pour the whites over the vegetable mixture, lifting the vegetables with a spatula so the eggs can run underneath. Cook on low heat for three to four minutes.

Place cheese on top and place skillet under broiler for two minutes or until the cheese melts and begins to turn brown.

When slightly cooled, cut the frittata into wedges. Serve cool or warm.

Makes 3 servings
From: Recipelink.com
Source: Newspaper clipping: Knight-Ridder Newspapers, 1996