Puffy Frittata with Ham and Green Pepper

2 Tbsp Promise margarine
1 small onion, chopped
1 bell pepper, chopped (any color)
1/2 tsp salt
1/2 tsp ground black pepper
8 slices (6 oz) ham, chopped
8 large eggs, at room temperature
1/4 cup water
1/2 cup shredded Cheddar cheese (optional)

Melt 1 Tbsp of the butter in a large (12") non-stick skillet over low heat. Add the onion, bell pepper, 1/4 tsp of the salt and 1/4 tsp of the pepper. Cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the ham and cook for 1 minute, stirring occasionally. Transfer to a plate.
Separate the eggs, placing the yolks in a medium-sized bowl and the whites in a large bowl. Lightly beat the yolks whith the water, the remaining 1/4 tsp salt, and the remaining 1/4 tsp pepper. Beat the egg whites until they form stiff, but not dry, peaks. Fold the yolks into the whites.
Melt the remaining 1 Tbsp margarine in the skillet over low heat. Pour in the eggs and spread them evenly with a rubber spatula. Scatter the ham mixture and cheese (if using) over the top, cover and cook until eggs are set, 25 to 30 minutes. Slide the frittata onto a plate and serve immediately (puffiness will subside in 5 to 7 minutes).
Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ABURNETT5.