Ingredients:
 
1-1/2 cups frozen O'Brien potatoes
2 teaspoons canola oil
1-1/2 cups cubed fully cooked lean ham
8 egg whites
4 eggs
1/2 cup shredded fontina cheese, divided
1/3 cup fat-free milk
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 cup julienned roasted sweet red pepper
3/4 cup salsa
1/4 cup minced fresh cilantro
 
Directions:

In a large oven proof skillet coated with cooking spray, cook and stir the potatoes in oil over medium heat until tender. Stir in the ham and heat throughly.

In a small bowl, whisk the egg whites, eggs, 1/4 cup cheese, milk and oregano. Add the mixture to the pan and arrange the red pepper strips over the egg mixture to resemble the spokes of a wheel. Cover and cook over low heat for 8-12 minutes or until almost set.

Uncover the pan and broil 6 in. from the heat for 3-5 minutes or until eggs are set and frittata is golden brown. Sprinkle with remaining cheese and let stand until melted. Cut into wedges.

In a small saucepan, combine salsa and cilantro. Heat throughly, but do not over cook. Serve with the frittata.