-6 large eggs
-6 large egg whites
-¾ teaspoon salt
-¼ teaspoon black pepper
-1 red bell pepper, chopped
-1 small onion, chopped
-1 (14 ½ oz.) can sliced potatoes, rinsed and drained
-¼ cup chopped fresh flat-leaf parsley
Preheat broiler. Cover plastic handle of medium heavy skillet with foil.
Beat eggs, egg whites, salt and pepper in a bowl.
Spray skillet with non-stick cooking spray. Heat skillet over medium heat, adding pepper
and onion and cook, stirring, until softened, about 5 minutes. Add potatoes, breaking up
larger slices with side of wooden spoon.
Pour eggs over vegetables, gently stirring to combine. Cook, lifting edge of eggs to
allow uncooked egg to run underneath, until eggs are almost set, about 4 minutes.
Broil frittata 5 inches from heat until top is set and lightly browned, about 2 minutes.
Slide frittata onto plate, sprinkle with parsley and cut into 6 wedges.
PointsPlus value: 4
VIRGINIA EGG COUNCIL
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