1/2 c. red and/or green bell peppers, seeded and finely chopped
2 t. olive oil
Salt and pepper
2 large eggs
1/2 c. egg substitute
1/2 c. Swiss Cheese, shredded
1 large vine-ripened tomato, cut in half and thinly sliced
1/2 t. Italian seasoning
In a 9-inch, non-stick skillet, cook the onion and
bell pepper with salt and pepper to taste in olive
oil over medium heat. Stir often, until vegetables
are tender, about 3 minutes.
In a mixing bowl, whisk together the eggs, egg
substitute and Swiss cheese; add the onion and bell
pepper mixture and whisk together until well
Spray the 9-inch skillet with cooking spray. Heat
the skillet again over medium heat and quickly
pour in the egg mixture, distributing the bell
pepper and onion evenly.
While the egg mixture begins to cook, arrange
tomato slices decoratively on the top of the
mixture, then sprinkle with Italian seasoning.
Cover skillet and cook (without stirring for about
5 to 6 minutes, or until the frittata is set and
the bottom is lightly browned. Serve while warm.
BE CAREFUL NOT TO OVERCOOK THE FRITTATA-OVERCOOKED
EGGS ARE JUST AS BAD A UNDER-COOKED RUNNY EGGS.
Suggestion- When frittata is done, immediately
slice into serving pieces and removed from skillet.
This would be good for breakfast or a brunch.
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