Ingredients:

• 3 Omega-3 enriched eggs
• 3 small red potatoes sliced
• 1 Tbsp. 1% or skim milk
• 1/2 cup diced red and orange peppers
• 1/4 cup frozen chopped spinach
• 1/4 cup sun dried tomatoes
• 1 Tbsp. olive oil
• 1 Tbsp. parsley Salt and Pepper

Directions:

• In a medium bowl, beat together the eggs, milk, parsley, salt and pepper. Put aside.
• In a non-stick pan, place potatoes, cover and cook for 10 minutes over medium-heat until tender, but firm. Add the sun dried tomatoes, peppers and olive oil.
• Add your spinach and cook until it has thawed and cooked.
• Bring down heat to low and add egg mixture.
• Cook all for about 5 minutes. Flip the frittata once and cook other side for another 1-2 minutes.
• Add a few sliced peppers on top to garnish (optional).