Meatless Breakfast Frittata

• 1/3 cup fat-free liquid egg substitute
• 2 Tbsp. fat-free milk
• 1 tsp. extra virgin olive oil
• 1/4 medium yellow onion, chopped
• 1/2 medium green pepper, chopped
• 1/2 cup unsalted baked potato, peeled and diced
• 1 BOCA Veggie Breakfast Link, chopped
• 1/4 tsp. dried rosemary leaves
• 1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 6 fl oz (3/4 cup) orange juice

1. Heat oven to 350F.
2. Whisk eggs and milk together; set aside.
3. Heat oil in oven-proof 10-inch skillet, on medium-high heat; cook and stir onion and peppers for 2 min.
4. Add potatoes, breakfast link, rosemary, and your favorite salt-free seasonings as desired; cook 3 min.
5. more.
6. Remove from heat; sprinkle with cheese.
7. Pour in egg mixture.
8. Bake about 45 min.
9. or until set in center.
10. Serve frittata with a glass of VERY FINE orange juice.

liquid egg substitute, milk, extra virgin olive oil, yellow onion, green pepper, potato, veggie, rosemary, milk, orange juice

Taken from www.kraftrecipes.com/recipes/meatless-breakfast-frittata-59520.aspx (may not work)