Ingredients

2 teaspoons olive oil
1 pound cooked potatoes, cut into small chunks
4 thin slices pancetta, about 2 ounces
4 garlic cloves, thinly sliced
1/2 cup frozen peas, thawed
8 egg whites
3 whole eggs
Coarse grained salt and freshly ground black pepper
1/4 cup Parmesan

Directions

In a medium nonstick pan with an oven proof
handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic
and "fry" until golden on all sides. Add peas.

In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt
and pepper and cook over medium low heat, occasionally sliding a spatula around the edges
of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese
and place under the broiler until the top is golden brown, about 1 to 2 minutes.