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Mint Frittata

eggs

2 tablespoons olive oil or butter
3/4 cup finely diced onions
1/2 cup chopped mushrooms
1/4 cup pine nuts (optional)
6 eggs
1/4 cup water
1/2 cup chopped fresh mint; or
1/2 cup fresh parsley; and
1 tablespoon dried mint
1/4 cup freshly grated Parmesan cheese
pinch white pepper
wild mushrooms (optional)
alfalfa sprouts (optional)

In 10-inch oven-proof skillet, heat oil over medium heat; cook onions, mushrooms and pine nuts (if using) until vegetables are tender. Meanwhile, in bowl, whisk together eggs and water; add mint, Parmesan and pepper. Stir onion mixture into egg mixture. Reheat skillet over low heat; pour in vegetable-egg mixture and cook until nearly set. Place skillet under broiler until top of frittata isbrowned. Slide onto serving platter. Garnish with wild mushrooms and alfalfa sprouts (if using). To serve cut frittata into wedges.

Contributor: Canadian Living's Light & Easy Cooking - June, 1986

Yield: 4 to 6 servings

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