Herbed Potato and Bell-Pepper Frittata

           Breakfast, Intermediate, Recipes
Herbed Potato and Bell-Pepper Frittata
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Ingredients:

2 teaspoon olive oil

1 red bell pepper, seeded and thinly sliced

1 onion, thinly sliced

2 garlic cloves, minced

1 small potato, cooked and thinly sliced

½ teaspoon dried thyme, crumbled

4 large eggs

2 egg whites

½ teaspoon salt

¼ teaspoon freshly ground pepper

Directions:

Heat the oil in a medium nonstick skillet with an ovenproof handle over medium heat. Add the bell peppers, onion, and garlic; cook, stirring occasionally, until softened, 7-8 minutes. Stir in the potato and thyme; cook, stirring occasionally, about 5 minutes.

Preheat the broiler. In a small bowl, lightly beat the egg whites, salt, and pepper; pour over the vegetable, stirring gently to combine. Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes. Place the frittata in the skillet under the broiler and broil until the top is lightly browned, about 2 minutes. Let stand 5 minutes before serving.

Makes 2 servings

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