Serves 8 (serving size: 1 wedge)
1. Preheat broiler to high.
2. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain well.
3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap in foil; let stand 10 minutes. Peel and chop.
4. Reduce oven temperature to 350°.
5. Heat a large ovenproof, nonstick skillet over medium-high heat. Add oil. Add onion; sauté 5 minutes. Combine eggs, egg whites, and 1/2 teaspoon salt in a large bowl; stir with a whisk. Pour egg mixture over onions; top with potatoes. Sprinkle potatoes with bell pepper, remaining salt, and black pepper. Cook 2 minutes, shaking pan. Place pan in oven; bake 8 minutes or until eggs are set. Sprinkle with parsley.