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Source: 99% Fat-Free, Healthy Cooking

Potato and Pepper Frittata
The frittata can also be baked in a well-seasoned, cast-iron skillet.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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5 ounces (about 1 small) yellow onion
6 ounces sweet roasted peppers, preroasted
1 cup liquid non fat egg substitute
2 tablespoons skim milk
8 ounces (about 1 1/4 cups) refrigerated hash brown potatoes
salt, to taste
freshly ground black pepper, to taste

Preheat the oven to 350 degrees.

Trim the onion, cut it in half lengthwise, and slice thin (about 3/4 cup). Drain and thinly slice the roasted peppers (about 1/2 cup).

Preheat a 10-inch nonstick skillet with an ovenproof 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 browned across the top.

Remove from the oven and let sit for about 10 minutes before slicing and serving.

Note: Hash brown potatoes are also called shredded potatoes.

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