Hands-on Time
20 Mins
Total Time
30 Mins
Yield
Serves 8 (serving size: 1 wedge)
Photo: Randy Mayor; Styling: Kellie Gerber Kelley

How to Make It

Step 1

Preheat broiler to high.

Step 2

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain well.

Step 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.

Step 4

Reduce oven temperature to 350°.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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