|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.