- 1 tsp. olive oil
- 1/2 red pepper, cut into thin strips
- 1/4 medium white onion, thinly sliced
- 1/4 cup skim milk
- 2 whole eggs
- 4 egg whites
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- Pinch cumin
- 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. Serves 1.