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Roasted Red Pepper Frittata

cheese, eggs, italian

1 tablespoon vegetable oil
2 cloves garlic; minced
2 green onions; chopped
2 teaspoons chopped fresh thyme
1 cup chopped roasted; or
raw sweet red pepper
8 eggs
1/4 cup milk
1/4 teaspoon (each) salt and pepper
1 cup shredded Havarti, Swiss; or
old Cheddar cheese

In 9- or 10-inch nonstick ovenproof skillet, heat oil over medium heat; cook garlic, onions and thyme for 1 minute. Add red pepper; cook for 1 minute. In bowl, whisk together eggs, milk, salt and pepper; mix in cheese. Pour into skillet, stirring to mix; cook for 5 minutes. Reduce heat to medium-low. Cover and cook for about 7 minutes or until bottom and side are firm yet top is still slightly runny. Broil for 1 minute or until golden brown and set. To serve, cut into wedges. VARIATION Vegetable Frittata: Add 2 cups frozen or cooked cut broccoli, green beans or mixed vegetables along with the cheese. Serve with mixed green salad

Contributor: Canadian Living Magazine, October, 2001

Yield: 4 servings

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