Present cheese and potatoes in a whole new way! Skip your go-to breakfast recipe and try something new!
Prep: 20 minutes plus standing
Bake: 18 minutes • Serves: 4
1. Preheat oven to 375°. In medium bowl, whisk together egg whites, eggs, milk and salt until well blended. In oven-safe large nonstick skillet, heat oil over medium heat. Add bell pepper and potatoes; cover and cook 12 minutes, stirring occasionally. Stir in garlic, thyme, paprika and black pepper, and cook, uncovered, 3 minutes. With wooden spoon, scrape brown bits from bottom of skillet.
2. Sprinkle cheese over potato mixture in skillet; pour egg mixture over cheese. Place skillet in oven and bake 18 to 20 minutes or until center is set. Remove tortilla from oven and let stand 5 minutes. Run rubber spatula around edge of pan to loosen, slide tortilla onto cutting board. Cut into 4 equal wedges to serve.
Approximate nutritional values per serving: 229 Calories, 8g Fat (2g Saturated), 217mg Cholesterol, 500mg Sodium, 19g Carbohydrates, 2g Fiber, 18g Protein