We used a 12-inch ovenproof skillet for testing. If you want a thicker frittata, use a smaller skillet.
2 large eggs
4 large egg whites
2 tablespoons chopped fresh chives
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 teaspoons olive oil
1 cup chopped bottled roasted red bell peppers
4 green onions, chopped
2 garlic cloves, minced
1/2 cup (2 ounces) crumbled goat cheese
How to Make It
Combine eggs, egg whites, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, stirring with a whisk.
Heat oil in an ovenproof skillet over medium heat. Add red bell peppers, onions, garlic, and remaining salt and pepper; sauté 2 minutes. Pour egg mixture over vegetables. As mixture starts to cook, gently lift edges of frittata with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 minutes; remove from heat.
Sprinkle cheese over frittata. Broil 2 minutes or until set and lightly browned. Cut into 4 wedges.