Tomato Frittata

1. 1

   In a 9-inch non-stick skillet, cook the onion and bell pepper with salt and pepper to taste in 2 teaspoons of olive oil over medium heat, stirring often, until onion and pepper is tender, about 3 minutes.

2. 2

   In a mixing bowl, beat or whisk together the eggs, egg substitute, and cheese; add the bell pepper mixture and whisk together until well combined.

3. 3

   Spray the 9-inch skillet with cooking spray ,start heating the skillet again over mediun heat until hot and quickly pour in the egg mixture, distributing the bell pepper and onion evenly.

4. 4

   While it begins to cook, arrange tomato slices decoratively on the top, then sprinkle the 1/2 teaspoon of Italian seasoning on top; Cover skillet and cook( WITHOUT stirring) for about 6 minutes, or until the frittata is set and the bottom is nicely brown.

5. 5

   If desired, broil the frittata under a preheated broiler, about 4-inches from the heat, for 2 minutes to lightly brown the top; let cool in skillet for 5 minutes; slide the frittata onto a serving plate, cut into wedges and serve it warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.