|Non stick cooking spray||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Red bell pepper||1 Medium, seeded and cut into thin strips|
|Broccoli florets||1 Cup (16 tbs), blanched and drained|
|Cooked quartered red potatoes||1 Cup (16 tbs), unpeeled|
|Cholesterol free egg substitute||1 Cup (16 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
1. Spray large nonstick ovenproof skillet with cooking spray; heat over medium heat until hot. Add onion and bell pepper; cook and stir 3 minutes or until crisp-tender. Add broccoli and potatoes; cook and stir 1 to 2 minutes or until hot.
2. Whisk together egg substitute, egg whites, parsley, salt and black pepper in medium bowl. Pour over vegetables. Cover; cook 10 to 12 minutes or until egg mixture is set.
3. Meanwhile, preheat broiler. Top frittata with cheese. Broil 4 inches from heat 1 minute or until cheese is melted. Cut into four wedges.