Hickory Ham and Potato Frittata

Ingredients

• 4 oz ham finely chopped
• 0.8 lb potatoes - remove skin red chopped
• 1 cup onion chopped
• 0.8 cup skim milk fat-free (skim)
• 3  egg whites whole lightly beaten
• 0.3 teaspoon salt 
• 0.3 teaspoon pepper 
• 2 oz sharp cheddar cheese shredded reduced-fat

Equipment

• bowl
• frying pan

Directions

1. Heat 10-inch nonstick skillet over high heat. Reduce heat to medium-high.
2. Add ham; cook 2 to 3 minutes, stirring frequently, until lightly browned.
3. Remove ham from skillet; cover to keep warm.
4. To same skillet, place potatoes, onions, bell pepper and 1/2 cup of the milk.
5. Heat to boiling. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender.
6. Meanwhile, in small bowl, mix eggs and egg whites, the remaining 1/4 cup milk, the salt and pepper until well blended. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes.
7. Remove skillet from heat; remove cover (eggs will not appear completely cooked).
8. Sprinkle cheese over top.
9. Let stand 2 to 3 minutes or until egg mixture is set and cheese is melted.
10. Cut into wedges to serve.