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.