Confetti Frittata

This baked 'omelet' has a golden brown edge and a firm texture. A bit of cheddar cheese, mushrooms and red bell pepper make this a hearty meal for breakfast, lunch or dinner.

Serving: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients
8 large egg whites
4 large eggs
1 1/3 cups (3.2 oz. envelope) dry Nestlé® Carnation® Instant Nonfat Dry Milk
2 cups (8 oz.) shredded cheddar cheese
2 cups (about 6 oz.) sliced fresh mushrooms
1/2 cup finely chopped red bell pepper
2 medium green onions, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Nonstick cooking spray


Directions
1. Preheat oven to 400° F. Spray 10-inch oven-proof skillet with nonstick cooking spray.
2. Combine egg whites, eggs and dry milk in medium bowl; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.
3. Bake for 30 to 35 minutes or until set in center. Cool on wire rack for 5 minutes before cutting into wedges.
Variation: For a lower fat frittata, substitute two 8-oz. cartons of egg substitute and 8 oz. reduced-fat cheddar cheese for egg whites, eggs and cheddar cheese.