Breakfast Frittata - 3 Points Recipe Source: Unknown 2 teaspoons vegetable oil, divided 2 small red or green bell peppers, cut into strips (about 1 1/2 cups) 1/2 cup red onion strips 1/3 cup sliced green onion 6 small red-skinned potatoes, thinly sliced (about 1 1/2 cups) 4 egg whites 2 tablespoons skim milk 1/4 teaspoon salt Preheat the broiler. In a 9-or 10-inch nonstick, heatproof skillet, heat 1 teaspoon of oil over medium heat. Add bell peppers and red and green onions; sauté until vegetables begin to soften, about 4 minutes. Add potatoes; cook until lightly browned, about 4 minutes. In a medium bowl, whisk together egg whites, egg, milk, and salt. Add remaining oil to skillet and reduce heat to low. Pour in egg mixture. Cover and cook until eggs are set around edges but center is still loose, about 8 minutes. Using a rubber spatula, gently loosen egg mixture from sides of pan. Place skillet on the broiler rack; broil 4 inches from heat until Frittata is golden brown, about 1 minute. Gently slide Frittata onto a plate; cut into wedges. Tips: Loosen the Frittata from the pan by slipping a rubber spatula between the Frittata and skillet. Slide the Frittata carefully, in one piece, onto a plate. Makes 4 servings.