POTATO & BELL PEPPER FRITTATA with THYME

By JoyceW-2

PointsPlus Value: 4

Ingredients

• 2 teaspoons olive oil
• 2 medium sweet red peppers, seeded and thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 small uncooked potato, cooked and thinly sliced
• 1/2 teaspoon thyme
• 4 large eggs
• 2 large egg whites
• 1/2 teaspoon salt
• 1/4 teraspoon pepper

Preparation

Step 1

Heat the oil in a medium nonstick skilletwith 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 eggs, egg whites, salt and pepper--pour over the vegetables, 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 4 minutes before serving.

Yields 1/4 of frittata per serving.