I love having egg dishes for breakfast....that protein can really keep me full until lunchtime, and sometimes until a late lunchtime!
|while cooking on the stove top|
1 tsp. olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
4 beaten eggs
2 Tbsp. freshly grated parmesan cheese
½ tsp. chopped fresh rosemary or oregano, or ¼ tsp. dried
salt and freshly ground black pepper
1 large baking potato, cooked and cubed
|fresh out of the oven|
1 medium tomato, chopped
spicy tomato salsa for garnish
DIRECTIONS: (serves 4)
Heat olive oil in a large non-stick skillet; saute' onion, garlic and pepper until soft, about 3 minutes. Combine eggs, cheese, herbs, salt, and pepper in a bowl. Add potato (I cooked mine in the microwave) and tomato to the skillet and immediately top with the egg mixture. Cook over low heat until nearly cooked through; top should be slightly uncooked.
Transfer skillet to the broiler for a minute, or until the top is done and slightly browned. Loosen frittata around the edge with a narrow spatula and slide frittata from skillet to a plate. Cut into quarters and serve with salsa.