1. Preheat oven to 375°. In large, oven-safe nonstick skillet, heat oil over medium-high heat. Add potato; cook and stir 10 minutes. Add squash and onion; cook and stir 5 minutes or until vegetables are tender.

2. In large bowl, whisk eggs, egg whites, cheese, thyme, sage, ½ teaspoon salt and ¼ teaspoon pepper; add to skillet. Bake frittata 15 minutes or until center is set and internal temperature reaches 160°; let stand 5 minutes. Transfer frittata to cutting board; cut into 8 wedges.

• 19 g Total Fat
• 6 g Saturated Fat
• 478 mg Cholesterol
• 551 mg Sodium
• 16 g Carbohydrates
• 3 g Fiber
• 4 g Sugars
• 23 g Protein