[b-man]

Frittata - Italian omelet ~


Ingredients:

vegetable cooking spray
1 teaspoon extra virgin olive oil
4 green onions -- minced
2 cups boiled potato cubes -- coarsely chop
1 cup cooked peas and/or green beans or spinach
1 tablespoon chopped pimientos or roasted red bell pepper
1 tablespoon chopped fresh cilantro -- or other herb

EGG MIXTURE:

1 cup Egg Beaters® 99% egg substitute
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper -- or more to taste
dash red pepper sauce
1 tablespoon grated Parmesan cheese

The frittata is browned in the skillet under the broiler. Select a
skillet with a bake-proof handle. Vegetables should be thawed or
warmed to room temperature. Create "leftovers" quickly in the
microwave.

1. Adjust broiler rack to about six inches below heat. Preheat broil
to 500F. Measure the eggs; add salt, pepper, hot sauce and cheese.
Set aside.

2.Spray a nonstick skillet. Warm the pan over medium (medium high)
heat. Add the oil and rotate to coat. Add the onion and saute until
soft (2 to 3 minutes). Add the potatoes and cook until heated
thoroughly, stirring (turning) often. Add the peas and pimientos.
Reduce temperature to medium. Spread the vegetables evenly over
bottom of skillet. Sprinkle chopped herb on top.

3. Stir the egg mixture and add it to the skillet, tilting the pan
back and forth to distribute the eggs evenly. Do not stir. Cook only
until eggs at bottom of skillet have set. Transfer skillet to
preheat broiler. Broil until frittata is firm and surface is lightly
browned. Remove from broiler.

4. Cut pie shaped wedges. Lift wedges from skillet carefully onto
heated plates. Serve at once. Offer additional cheese, a sesame-herb-
salt blend, and hot sauce at the table.


Variation: We have used frozen hash browns in a pinch;
thaw first and dry with paper toweling.