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 ovenproof skillet coated with cooking spray, cook and stir the potatoes in oil over medium heat until tender. Stir in ham; heat through.

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

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

Meanwhile, in a small saucepan, combine salsa and cilantro; heat through. Serve with frittata. Yield: 6 servings.