Source: dLife

A Spanish-style frittata made with eggs and vegetables.

Servings

1 large onion (about 2 cups sliced)
1 chopped green bell peppers
1 medium red bell peppers
1 Chile Peppers, green, whole (mild and fresh)
1 lb potatoes, fresh, medium , scrubbed (about 3 potatoes)
2 tsp olive oil
0.5 tsp ground thyme
0.5 tsp salt
2 eggs
6 egg whites
2 tbsp cold water
0.25 tsp black pepper

1 Stem and seed the bell peppers and the chile and cut them into thin strips. Cut the potatoes into 1/8-inch slices.
2 In a 12-inch nonstick skillet, heat 1 teaspoon of the olive oil. Add the onions and potatoes and cook for 5 minutes. Add the bell peppers, chile, thyme, and 1/4 teaspoon of the salt. Cover and cook on medium heat, stirring occasionally, for about 15 minutes, until the potatoes are tender. Remove the skillet from the heat.
3 In a large bowl, whisk together the eggs, egg whites, water, remaining 1/4 teaspoon of salt, and black pepper until blended. Stir the potatoes, onions, and peppers into the eggs.
4 Coat the bottom of the skillet with the remaining teaspoon of oil and return it to medium heat. When the skillet is hot, pour in the potato-egg mixture and distribute the vegetables evenly. Cover and cook for 5 to 8 minutes, until the edges are firm and the bottom has browned.
5 Place a large, flat plate over the skillet and flip the skillet over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook for about 5 minutes more, until the eggs are fully cooked.
6 Serve immediately or at room temperature.

To bake, preheat oven to 375 degrees F. Coat a 9x13 baking pan with oil. Pour in the egg mixture and bake for about 30 minutes, until the eggs are solid and the top is golden.