Sunrise Frittata

This recipe is from the December/January 2009 issue of Healthy Cooking Magazine.  My kids even liked it!

2 teaspoons canola oil

1 1/2 cups frozen O'Brien potatoes

1 1/2 cups cubed fully cooked lean ham

8 egg whites

4 eggs

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.