Preparation:

• Wash and chop bell peppers, removing cores and inner membranes. Wash, peel and chop onion. Set aside.
• Beat egg substitute and black pepper in a medium bowl with a fork or wire whisk until well mixed. Stir in crumbled feta cheese; set aside.
• Heat oil in an ovenproof 10-inch non-stick skillet over medium heat.
• Cook bell peppers and onion in oil, stirring occasionally, until onion is tender. Pour egg mixture over pepper mixture.
• Cover and cook over medium-low heat for 8 to 10 minutes, or until eggs are set and light brown on the bottom.
• Set oven control to broil. Broil frittata with top 4 to 6 inches from heat about 2 minutes until golden brown.
• Cut frittata into 4 wedges. Serve with whole wheat toast or English muffins and fresh fruit, if desired.