|Bell pepper||1⁄2 Cup (8 tbs), diced|
|Onion||1⁄4 Cup (4 tbs), diced|
|Potatoes||1⁄2 Can (5 oz), rinsed, sliced (drained)|
|Ground pepper||3⁄4 Teaspoon|
|Parsley||2 Tablespoon, chopped|
1. Preheat the broiler. Spray a small cast-iron or other ovenproof skillet with nonstick spray and place over medium heat. Add the bell pepper and onion and cook until softened, about 4 minutes. Add the potatoes, breaking up the larger slices with the side of a spoon.
2. Whisk the eggs, egg whites, salt, and pepper together in a medium bowl. Pour over the vegetables in the pan and stir gently. Cook, lifting the edges frequently with a spatula to let any uncooked egg flow underneath, until the eggs are almost set, about 4 minutes.
3. Place the skillet under the broiler 5 inches from the heat and cook until the eggs are set and the top is lightly browned, for 2-3 minutes.
Invert the frittata onto a plate, sprinkle with paprika and parsley and cut into 4 wedges.
Serving size: Complete recipe
Calories 430 Calories from Fat 146
% Daily Value*
Total Fat 16 g25.1%
Saturated Fat 4.9 g24.6%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 1355.7 mg56.5%
Total Carbohydrates 42 g14%
Dietary Fiber 8.8 g35.3%
Sugars 7 g
Protein 34 g68.6%
Vitamin A 123.3% Vitamin C 217.4%
Calcium 18.6% Iron 46.5%
*Based on a 2000 Calorie diet