“A frittata is an open-faced omelet; this is great if you have a hard time turning the traditional omelet. Great for breakfast, and brunch.”
4ounces98% fat-free honey ham, chopped( I used Alpine Lace)
1/2 cupchopped onion
1/3 cupchopped green bell pepper
1/3 cupchopped red bell pepper
1/3 cupchopped orange bell pepper
1tablespoonchopped fresh parsley
2mediumpotatoes, cooked and cubed
2tablespoonscanola oil, divided
6egg whites( or 3 more whole eggs)
Heat 1 tbsp canola oil in large cast-iron or ovenproof skillet, making sure to get oil on sides.
Saute onion, peppers and garlic until tender; remove from pan.
Add remaining oil to pan and cook potatoes over medium heat until lightly browned; add add remaining vegetables and ham and cook 4-5 minutes more.
Meanwhile, in a bowl, beat together eggs and egg whites, and pepper.
Pour egg mixture over vegetables; cover and cook 8-10 minutes or until eggs almost set, then place under broiler (6″ from heat) and cook 2 minutes or until eggs are completely set.
Cut into wedges and serve.
“I made this frittata for dinner tonight, and it made a healthy, fast, easy, and very colourful meal.Unfortunately, with cooking for 8 minutes on the stove top, by the time my eggs were almost set, the bottom had scorched, (it is a heavy bottomed pan). The burned flavour did not permeate through the dish though…next time I will start to broil the eggs earlier.It is just personal preference, but I think we might enjoy the addition of a little heat, so I will add some chopped jalenpeno with the other peppers next time as well. I appreciate having this recipe for a lower fat, very tasty egg dish.”