In a large ovenproof frying pan over medium heat, warm 1 tsp. oil. Add the red peppers, celery, onions, and garlic; cook, stirring frequently for 4 to 5 minutes, or until tender. Remove from heat and set aside. In a large bowl lightly whisk together the egg whites, parsley, oregano and black pepper. Stir in the vegetable mixture. In the same frying pan over medium heat warm the remaining 1 tsp. oil. Add the egg mixture and cook until brown around the edges. Cover the pan and reduce heat to low. Cook for 3 to 4 minutes, or until the eggs are set. Meanwhile, preheat the broiler. Sprinkle the frittata with the Parmesan. Place the pan about 5” from the heat and broil for 1 to 2 minutes, or until golden brown. Serve cut into wedges.
Values per serving:
Calories: 77, Total Fat: 3 g
Fiber: 8 g
**Recipe provided by Prevention Magazine**