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Red Pepper Frittata

Enjoy peppers for breakfast or brunch with this Red Pepper Frittata.

2 t olive oil, divided

c celery, chopped

2 garlic cloves, minced

t oregano, dried

1 T Parmesan cheese

1 T flat-leaf parsley, chopped, fresh

c sweet red peppers, chopped

c onions, chopped

8 egg whites

1/8 t black pepper, ground

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1. In a large ovenproof frying pan over medium heat, warm 1 tsp. oil.

2. Add the red peppers, celery, onions, and garlic; cook, stirring frequently
for 4 to 5 minutes, or until tender. Remove from heat and set aside.

3. In a large bowl lightly whisk together the egg whites, parsley, oregano and black pepper. Stir in the vegetable mixture.

4 In the same frying pan over medium heat warm the remaining 1 tsp. oil. Add
the egg mixture and cook until brown around the edges.

5. Cover the pan and reduce the heat to low. Cook for 3 to 4 minutes, or until
the eggs are set.

6. Preheat the broiler. Sprinkle the frittata with the Parmesan.
Place the pan about 5" from the heat and broil for 1 to 2 minutes, or until golden brown.

Serve cut into wedges.

Serves 4

Recipe from: the Produce Marketing Association (PMA) and the Produce for Better Health Foundation (PBHF).

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Content copyright © 2013 by Vanette (Vannie) Ryanes. All rights reserved.
This content was written by Vanette (Vannie) Ryanes. If you wish to use this content in any manner, you need written permission. Contact Editor Wanted for details.



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