1  tablespoon  olive oil

1  thinly sliced sweet or white onion

4  large eggs

6  large egg whites

1/2  cup  grated Parmesan cheese

2  tablespoons  milk

salt & pepper

6 peppers, roasted, peeled, and torn into pieces

1. Preheat oven to 350°.

2. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 15 minutes or until golden, stirring frequently. Set aside.

3. Combine eggs, egg whites, cheese, milk, salt, and black pepper in a medium bowl, stirring with a whisk.

4. Pour egg mixture into skillet with onion; stir to evenly distribute eggs. Top with roasted peppers. Cook 2 minutes or until edges begin to set. Wrap handle of skillet with foil; transfer to oven.

5. Bake, uncovered, at 350° for 15 minutes or until frittata is set. Cut into 6 wedges.