1 tsp olive oil
1/2 red pepper, cut into thin strips
1/4 medium white onion, sliced thin
1/4 cup skim milk
2 whole eggs
4 egg whites
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup salsa
Preheat oven to 350 degrees.
Heat oil in a 12-inch nonstick skillet over medium heat. Add pepper and onion; sauté until tender. Combine milk, eggs, egg whites, salt, pepper, and cumin; stir with a whisk. Pour into pan with vegetables. Cook, without disturbing eggs, until slightly set; flip eggs over. Place pan in oven; bake at 350 until eggs are cooked, about 5 minutes. Place frittata on a plate; top with salsa.
(Your Diet, Summer 2004, pg.69)
Makes 1 serving
Carbs 25 g Protein 31 g
Fat Total 15 g Saturated Fat 3.8 g