1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 green pepper, diced
1/2 tomato, seeded and diced
1/2 Spanish onion, diced
1 garlic clove, minced
4 ounces lean ham
2 ounces light swiss
1 tablespoon fresh parsley, chopped
8 egg whites
Preheat the oven to 350 degrees F.
Place a 10" oven safe skillet over medium heat, lightly mist with olive oil spray. Add onion, garlic, peppers, tomato and ham to pan, add salt and pepper to taste and cook for 4 to 7 minutes or until softened but not browned.
In a medium bowl, whisk the egg whites until fluffy, about 30 seconds, add the parsley and combine.
Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes.
Sprinkle the Swiss cheese over the top of the frittata. Transfer the skillet to the oven on the center rack and bake until set, about 10 minutes.
Loosen edges of frittata with spatula and slide onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.
Recipe printed from http://TheSlowRoastedItalian.com/
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