Veggie Frittata

Prep time: 10 minutes | Cook time: 12 minutes | Serves 4

½ cup chopped red bell pepper

¹⁄₃ cup grated carrot

¹⁄₃ cup minced onion

1 teaspoon olive oil

1 egg

6 egg whites

¹⁄₃ cup 2% milk

1 tablespoon shredded Parmesan cheese

1. Mix together the red bell pepper, carrot, onion, and olive oil in the baking pan and stir to combine.
2. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 350ºF (180ºC) and set time to 12 minutes.
3. After 3 minutes, remove the pan from the oven. Stir the vegetables. Return the pan to the oven and continue cooking.
4. Meantime, whisk together the egg, egg whites, and milk in a medium bowl until creamy.
5. After 3 minutes, remove the pan from the oven. Pour the egg mixture over the top and scatter with the Parmesan cheese. Return the pan to the oven and continue cooking for additional 6 minutes.
6. When cooking is complete, the eggs will be set and the top will be golden around the edges.
7. Allow the frittata to cool for 5 minutes before slicing and serving.