Potato Frittata

1 Tbsp Olive Oil
1/4 large onion
1/4 cup bell pepper
1.5 teaspoon dried thyme
1 mushroom
2 cloves garlic
1 baked russet potato, peeled, cut into 1/4-inch-thick slices, lengthwise
1/2 teaspoon salt
1/4 teaspoon black pepper
3 eggs
3 egg whites

Add 1 Tbsp olive oil to nine-inch skillet. Heat pan, then add onion, bell pepper, mushroom, garlic, and thyme to pan and cook over medium heat until vegetables are softened, about five minutes. Add sliced potato, salt, and pepper, and cook until heated, about two minutes. Whisk together eggs and whites, and pour evenly over potato mixture. Reduce heat to medium-low. Cook (without stirring) until eggs are set, about 15 minutes. If desired, place the pan under the broiler for a minute or two to crisp the top of the frittata (be sure your pan is oven-safe).

Number of Servings: 4

Recipe submitted by SparkPeople user FIAMHAIN.