2 teaspoons canola oil
1 1/2 cups frozen O'Brien potatoes
1 1/2 cups cubed fully cooked lean ham
8 egg whites
1/2 cup shredded fontina cheese, divided
1/3 cup fat-free milk
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 cup julienned roasted sweet red pepper
3/4 cup salsa
1/4 cup minced fresh cilantro
1. In a large ovenproof skillet coated with cooking spray, cook and stir the potatoes in oil over medium heat until tender. Stir in ham; heat through.
2. In a small bowl, whisk the egg whites, eggs, 1/4 cup cheese, milk and oregano; add to the pan. Arrange red pepper strips over egg mixture to resemble the spokes of a wheel. Cover and cook over low heat for 8-12 minutes or until almost set.
3. Uncover; broil 6" from the heat for 3-5 minutes or until eggs are set and frittata is golden brown. Sprinkle with remaining cheese; let stand until melted. Cut into wedges.
4. Meanwhile, in a small saucepan, combine salsa and cilantro; heat through. Serve with frittata.