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Potato Frittata

Prep: 20 minutes plus standing
Bake: 18 minutes • Serves: 4

6 large egg whites
4 large eggs
1/3 cup fat-free milk
1/4 teaspoon salt
1-1/2 teaspoons vegetable oil
1 red bell pepper, diced
2 cups refrigerated diced potatoes with onion
1 garlic clove, minced
1 tablespoon finely chopped fresh thyme leaves
1/2 teaspoon smoked paprika
1/4 teaspoon fresh ground black pepper
1/2 cup shredded reduced fat Cheddar cheese or Colby-Monterey Jack cheese blend

1. Preheat oven to 375°. In medium bowl, whisk together egg whites, eggs, milk and salt until well blended. In oven-safe large nonstick skillet, heat oil over medium heat. Add bell pepper and potatoes; cover and cook 12 minutes, stirring occasionally. Stir in garlic, thyme, paprika and black pepper, and cook, uncovered, 3 minutes. With wooden spoon, scrape brown bits from bottom of skillet.

2. Sprinkle cheese over potato mixture in skillet; pour egg mixture over cheese. Place skillet in oven and bake 18 to 20 minutes or until center is set. Remove tortilla from oven and let stand 5 minutes. Run rubber spatula around edge of pan to loosen, slide tortilla onto cutting board. Cut into 4 equal wedges to serve.

Approximate nutritional values per serving: 229 Calories,
8g Fat (2g Saturated), 217mg Cholesterol, 500mg Sodium,
19g Carbohydrates, 2g Fiber, 18g Protein