Skinny Pepper and Onion Frittata

Prep time: 15 minutes
Cook time: 25-30 minutes
Yield: 8 servings
Serving size: 1 slice (⅛ of frittata)

Ingredients

1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
4 eggs
8 egg whites
½ cup skim milk
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ cup Sargento® Reduced Fat Mild Cheddar Shredded Cheese

Instructions

Preheat the oven to 400° F.
Heat a 10-inch skillet over medium-high heat. Add the oil, onion and bell peppers and cook for 12-15 minutes or until very soft and the onions are translucent. (The vegetables will shrink down to almost half their original size.)
In a large mixing bowl, whisk together the eggs, egg whites, milk, salt, black pepper and garlic powder.
Pour over the vegetable mixture and continue cooking for 5 minutes over medium-heat, or until the edges of the eggs start to set.
Evenly sprinkle the cheese over the eggs and transfer the skillet to the oven and cook for 8-10 minutes, or until the center is set.
To test if it is done, insert the tip of a knife into the center. If it comes out clean, it's done.
Allow to sit for 5 minutes before slicing into 8 slices.