Frittata with Red Peppers & Peas

1 t. olive oil
4 scallions, sliced thin
1/2 red bell pepper, diced
1 garlic clove, minced
salt and pepper
1/2 cup frozen peas, thawed
5 large eggs
1 T. milk
Fresh chopped parsley, optional but pretty

Heat oil in a 10″ nonstick skillet. Add scallions and bell peppers and saute until soft. Add garlic, salt and pepper to taste. Scrape into a small bowl and wipe pan clean. Spray pan with nonstick spray and return to medium heat, making sure pan is fairly hot before adding egg mixture.

Beat eggs in a large bowl with milk and 1/2 t. salt and stir in the scallions, peppers and peas. Pour into hot pan, swirling to distribute egg mixture evenly. Shake pan gently and lift edge of fritatta with a wooden spatula to allow uncooked egg to go underneath. Turn heat to low, cover pan and allow to cook for 5 to 7 minutes, or until eggs are almost set. Check every few minutes and shake pan to make sure frittata isn’t sticking. Turn on broiler.

Set pan beneath broiler for 1 to 2 minutes to finish cooking, but watch carefully to avoid burning. The eggs should turn light brown and even bubble up a bit.

Transfer to a large platter and allow to cool a few minutes, then slice into wedges and serve hot, warm or even cold.

This recipe doubles easily for a family. Use a 12″ skillet.

Serves 2 to 3

6 Poodles for 2 servings
4 Poodles for 3 servings

Note: Frittatas are highly adaptable. You can use any favorite vegetable, or add cheese or even some turkey sausage for a more substantial entree. Use your imagination and whatever you have on hand.