Southwestern Frittata (great for breakfast or lunch)

Southwestern Frittata

Makes 2 Servings


 POINTS: 4
frylight
4 eggs
1/4 tsp salt
1/4 tsp freshly ground pepper
1 tsp basil
1/2 onion chopped
1/4 red bell pepper, seeded and sliced
1/4 green bell pepper, seeded and sliced
1/4 cup shredded reduced-fat chedder cheese
2 Tbsp crushed tomatoes


In a medium nonstick skillet, spray frylight.  In a small bowl, beat the eggs, egg whites, salt, and pepper until frothy.  Saute the onion and bell peppers until softened, about 5 minutes.  Slow pour in the egg mixture, sprinkle with cheese.  Cook, stirring gently, until slightly firm, 3-5 minutes.  Slide frittata onto a plate and turn over; slide back onto pan to finish cooking, 1-2 minutes longer.  Cut frittata in half and roll up burrito-style.  Serve topped with the tomatoes.  YUMMY!


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