Mexican Frittata

1 tsp. olive oil
1/2 red pepper, cut into thin strips
1/4 medium white onion, thinly sliced
1/4 cup skim milk
2 whole eggs
4 egg whites
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Pinch cumin
1/2 cup salsa

Preheat oven to 350 degrees.

Heat oil in a 12-inch nonstick skillet over medium heat. Add pepper and onion; sauté until tender. Combine milk, eggs, egg whites, salt, pepper, and cumin; stir with a whisk. Pour into pan with vegetables. Cook, without disturbing eggs, until slightly set; flip eggs over. Place pan in oven; bake at 350 until eggs are cooked, about 5 minutes. Place frittata on a plate; top with salsa. Serves 1.

Nutritional Information: (per serving)
Calories: 371
Protein: 31 g
Fiber: n/a
Carbs: 25 g
Fat Total: 15 g
Saturated Fat: 3.8 g