Ham And Vegetable Frittata

• 4 ounces 98% fat-free honey ham, chopped (I used Alpine Lace)
• 1/2 cup chopped onion
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 1/3 cup chopped orange bell pepper
• 1 teaspoon chopped garlic
• 1 tablespoon chopped fresh parsley
• 2 medium potatoes, cooked and cubed
• 2 tablespoons canola oil, divided
• 3 large eggs
• 6 egg whites (or 3 more whole eggs)
• salt
• 1 dash pepper

1. Heat 1 tbsp canola oil in large cast-iron or ovenproof skillet, making sure to get oil on sides.
2. Saute onion, peppers and garlic until tender; remove from pan.
3. Add remaining oil to pan and cook potatoes over medium heat until lightly browned; add add remaining vegetables and ham and cook 4-5 minutes more.
4. Meanwhile, in a bowl, beat together eggs and egg whites, and pepper.
5. Pour egg mixture over vegetables; cover and cook 8-10 minutes or until eggs almost set, then place under broiler (6" from heat) and cook 2 minutes or until eggs are completely set.
6. Cut into wedges and serve.

honey ham, onion, green bell pepper, red bell pepper, orange bell pepper, garlic, parsley, potatoes, canola oil, eggs, egg whites, salt, pepper

Taken from www.food.com/recipe/ham-and-vegetable-frittata-25831 (may not work)