Pepper, Onion, and Goat Cheese Frittata

1  tablespoon		extra-virgin olive oil
1/2		medium yellow onion, sliced
2		cloves garlic,s minced
1  teaspoon		roughly chopped fresh rosemary
1/2  teaspoon		red pepper flakes
3-1/2  ounces		jarred fried peppers, such as Cento Sauteed Sweet Peppers with onions, roughly chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Pepper, Onion, and Goat Cheese Frittata ingredients. The serving size for any ingredient in Pepper, Onion, and Goat Cheese Frittata may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 475F. Adjust the rack to the top third of the oven.
Heat a 10-inch nonstick ovenproof pan over medium high heat. When hot, add the olive oil and onions, Sauteed the onion until it is soft, about 3 minutes. Add the garlic and cook for another 2 minutes. Add the rosemary, red pepper flakes peppers, and parsley. Stir until combined, and season with salt and pepper to taste.
Meanwhile, in a medium bowl, add the egg substitutes and season with salt and pepper to taste.
Pour the egg mixture into the pan. Using a heatproof rubber spatula, stir the eggs until they begin to solidify. Incorporate half of the goat cheese into the eggs. Dot the remaning goat cheese over the eggs, and then transfer the pan to the oven.
Bake the eggs for 5 to 6 minutes or until the eggs are completely set and the cheese is browned.
Remove the pan from the oven and run heatproof spatula around the perimeter and bottom of the eggs. Tilt the pan and carefully slide the eggs onto a plate. Cut into quarters.