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Ingredients: 5 ounces (about one small) yellow onion 6 ounces sweet roasted peppers 1 cup egg substitute 2 tablespoons skim milk 8 ounces (about 1-1/4 cups) refrigerated hash brown potatoes Salt Freshly ground black pepper Directions: Preheat the oven to 350-degrees. Trim the onion and cut it in half lengthwise, then slice it thin (about 3/4-cup). Drain and thinly slice the roasted peppers (about 1/2-cup). Preheat a 10-inch nonstick skillet with an oven-safe handle over high heat. In a large bowl, whisk the liquid egg substitute and the milk together until frothy. Stir in the onion, roasted peppers, and potatoes. Season with salt and pepper. Remove the skillet from the heat, pour in the egg mixture, and smooth with a rubber spatula. Bake for 15 to 20 minutes, until the edges are set and the frittata is lightly brown across the top. Remove from the oven and let sit for about ten minutes before slicing and serving. |