Potato and Veggie Frittata

Makes 4 servings

• 1 medium-size all-purpose potato, diced
• 2 tbsp butter
• 2 cups packed baby spinach
• 2 scallions, trimmed and chopped
• 6 eggs
• 4 egg whites
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz pepper-Jack cheese, shredded
• 1/2 cup roasted red peppers, chopped
• 1 bag (10 oz) fresh broccoli flowerets, steamed

1. Heat oven to 350°F.  Place potatoes in a glass bowl or dish.  Add 1/4 cup water; cover with plastic wrap, venting a side.  Microwave on HIGH power for 5 minutes. 
2. Melt butter in a 10 inch ovenproof nonstick skillet over medium heat.  Add spinach and scallions; cook 4 minutes, until most of the liquid has evaporated. 
3. In a large bowl, whisk eggs, egg whites, salt, pepper and half the cheese. 
4. Add red pepper and cooked potato to skillet; heat through.  Add egg mixture to skillet and cook 7 minutes, until edge is just set; stir softer mixture in center halfway through cooking. 
5. Remove skillet from heat and sprinkle with remaining cheese.  Transfer to oven.  Bake at 350°F for 20 minutes or until set.  Carefully remove from oven (handle will be hot).  Divide in wedges.  Serve with cooked broccoli.