Wild West Frittata - start off the day right

Wild West Frittata

Ingredients

• Olive oil spray
• 3/4 cup chopped sweet onion
• 1/2 cup chopped green bell pepper
• 4 oz 97 or 98% lean ham steak (cut into 1/4" cubes)
• salt, to taste
• ground black pepper, to taste
• 2 cups of egg substitute
• 2 oz (1 cup) finely shredded light Swiss cheese (I prefer 2% cheese)

Preheat the broiler.

Place a medium broiler-safe nonstick skillet over medium heat. Lightly mist the skillet with the olive oil spray. (I love the Pampered Chef - pump....call Lori Rabe to purchase yours) Add the onion, bell pepper and ham and cook 5 to 7 minutes, or until the onion and pepper are softened but not browned. Season with salt and pepper (keep in mind that you will be adding ham and cheese, so you won't need much salt.)

Turn the heat to medium-high and pour the egg substitute into the pan. Stir in the veggies and ham in the eggs until they are evenly distributed and the eggs are slightly scrambled, 1 to 2 minutes. Reduce the heat to medium. Continue to cook, continuously sliding a spatula all around the side of the frittata as far into the bottom as possible to loosen and gently lift the eggs slightly from the pan to prevent sticking, until the frittata is almost set but still runny on top, 4 to 6 minutes.

Remove the pan from the heat and sprinkle the cheese evenly over the top. Transfer the skillet to the oven and broil for 1 to 3 minutes, or until the cheese is melted and the egg is completely set. Cut the frittata into 4 equal wedges and serve.

Stephanie's suggests having with a piece of WHOLE wheat toast (perferably Esekial bread) and possibly honey.

PER SERVING: 142 calories, 22 g protein, 7 g carb, 2 g fat (2 g saturated), 13 mg cholesterol, less than 1 g fiber, 621 mg sodium

This recipe is from "The Biggest Loser Family Cookbook."

When you try it let me know.....also let me know if you have any recipes you would like to share.