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

2 t olive oil, divided

½ c celery, chopped

2 garlic cloves, minced

½ t oregano, dried

1 T Parmesan cheese

1 T flat-leaf parsley, chopped, fresh

½ c sweet red peppers, chopped

½ 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).