Roasted Red Pepper and Feta Frittata

JJ and I don't often have breakfast for dinner, so he was surprised when I told him we were having eggs and pancakes. Since we're eating mostly vegetarian now, eggs are a great substitute for meat dishes. I buy organic cage-free eggs.
To keep this meal very healthy, I used only 2 egg yolks, and used 2 whole peppers. I also subbed in fat free feta, which I think tastes just as good as regular.
Tip: When roasting red peppers, the more charred and black they look, the easier it is to peel off the skin layer.

Roasted Red Pepper and Feta Frittata

2 red peppers, roasted and peeled, sliced

1/4 c. crumbled fat free feta

2 eggs

2 egg whites

2 tbsp. fat free half and half

Salt

Pepper

Pinch of cayenne

1/2 tsp. oregano

Preheat broiler to high.

Roast red peppers, steam, slice and set aside.

Mix eggs, egg whites, salt, pepper, cayenne, and oregano.

Heat a nonstick skillet over medium-high. Spray with nonstick spray generously.

Sprinkle red pepper strips around the pan, pour in the egg mixture, and crumble the feta on top.

Cook on the stovetop for 4-5 minutes, until the bottom is set.

Put pan in the oven under the broiler for about 2-3 minutes, it will brown and get very puffy. The sides will pull away from the pan.

Remove from the broiler and let it sit for a few minutes. Loosen the edges and slide onto cutting board, slice and serve.

(The puffy frittata)