Vegetables and Cheese Frittata

This is from Betty Crocker's Diabetes cookbook. I am trying to eat better and thought that this would be good. The food exchange is 1 1/2 medium-fat meat, 1 vegetable.

• Ready In: 24 mins
• Serves: 6

Ingredients

• 8  eggs or 2  cups  fat-free  fat-free liquid egg product
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄2 cup  shredded swiss cheese
• 2  tablespoons canola oil or 2  tablespoons butter
• 2  cups  chopped bell peppers
• 1⁄2 cup  chopped onion

Directions

1. Beat eggs, salt, and pepper in medium bowl with wire whisk until mixed.
2. Stir in cheese; set aside.
3. Heat oil in oven proof 10 inches skillet on medium heat. Cook peppers and onion in skillet until tender.
4. Pour egg mixture over veggies. Cover and cook over medium-low heat 8-10 minutes or until eggs are set and light brown on bottom.
5. Set oven control to broil.
6. Broil frittata with top 4-6 inches from heat 2 minutes or until golden brown.
7. Cut into wedges.