8 large eggs
1/2 cup low-fat yogurt
1/4 tsp. freshly ground black pepper
1 1/2 cups sweet peas, fresh or frozen
1 Tbsp. olive oil
1 cup ham, diced
1/2 red onion, thinly sliced
4-5 sage leaves
Heat oven to 350° F. Combine eggs, yogurt and pepper in a medium-sized bowl. Whisk until well blended. Microwave peas in 1/2 cup of water until they are bright green and tender. Drain and reserve.
Heat a 10 inch ovenproof nonstick skillet over medium heat. Add oil, swirling to coat. Allow the oil to warm up. Add ham and cook until browned. When the ham is golden, add the onion, sage and peas. When the onion has softened, add the egg mixture, stirring slowly with a high-heat rubber spatula as if you were making scrambled eggs. When nearly half the eggs appear scrambled, place the pan in the oven. Check after 15 minutes. The frittata is done when the eggs have set and the top is lightly golden. Allow to rest at room temperature for 10 minutes. Cut into eight equal pieces and serve.
Yield: 8 servings
Per serving: 154 calories, 8.4g total fat, 13g protein, 6.2g carbohydrate, 1.5g dietary fiber, 3.6g sugar, 225.9g cholesterol