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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Her garden-fresh frittata has all-day appeal, says Loretta Kelcinski, Kunkletown, Pennsylvania. âI serve it for breakfast, brunch, lunch or dinner with crispy Italian bread. It's made in a skillet, so there's no need to heat up the oven.â Ingredients:
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1 jalapeno pepper, seeded and chopped |
1 medium onion, chopped |
1 garlic clove, minced |
1 tablespoon olive oil |
5 eggs |
1-1/4 cups egg substitute |
1 tablespoon grated romano cheese |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large nonstick skillet, saute peppers, onion and garlic in oil until crisp-tender. In a large bowl, whisk eggs and egg substitute. Pour into the skillet. Sprinkle with cheese, salt and pepper.
2. As the eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set, about 8-10 minutes. Cut into wedges. Yield: 4 servings.
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