Confetti Frittata

Makes 12 servings

Total yield: 12” round POINTS® value | 0 per serving

Ingredients
2 sprays cooking spray
1 tsp olive oil
4 medium bell peppers, red, green, yellow and orange, chopped into small piece
1/4 cup fresh chives, snipped
1/2 tsp crushed red pepper flakes
1 tsp salt
10 large egg whites
Instructions
Preheat broiler to high.

Coat a 12-inch nonstick, over-proof skillet with cooking spray; add oil and heat over medium to medium-high heat. When oil is hot, add peppers, chives, red pepper flakes and salt; cook until peppers soften, stirring occasionally, about 4 to 5 minutes. Remove peppers from skillet and drain any excess liquid from pan.

Off heat, recoat skillet with cooking spray; set over medium-high heat. Spoon peppers evenly over bottom of skillet and pour in egg whites; cook until edges and bottom of eggs start to set, about 1 to 1 1/2 minutes. Place skillet under broiler to finish cooking eggs, about 1 to 1 1/2 minutes more.

Loosen frittata from pan with a spatula and slide it onto a plate; cut into 12 wedges. Serve warm or at room temperature. Garnish with salt and a dash of hot pepper sauce, if desired. Yields 1 piece per serving.