Proctor Frittata

Proctor Frittata

From the Kitchen of Aubrey Proctor

Cooking time: 25 minutes     Serves: 4

Ingredients:

1 cup chopped onion

2 cloves garlic, minced

1 large tomato

3 tbsp EVOO

2 cups Egg Beaters, liquid eggs or 8 eggs, beaten

¼ cup skim milk

¼ cup: crumbled feta cheese, parmesan & ricotta cheese

¼ cup bottled roasted sweet bell peppers

1/3 cup pitted ripe olives

1 – 4 oz can green chilies

Handful baby spinach

Fresh Basil

Pepper to taste

Croutons (for topping)

Cooking spray (canola oil)

Directions:

1.       Preheat broiler. Spray a broil proof skillet with cooking spray; sauté onion 1 minute. Add garlic and 2 tbsp EVOO and cook 2 minutes on medium-high heat.

2.       Meanwhile, chop tomato. In a large bowl, whisk eggs and milk together. Stir in feta, ricotta, roasted sweet peppers, tomatoes, olives, green chili and basil. Pour egg mixture over onions in skillet. Cook over medium heat. As mixture sets, run spatula around skillet edge; lifting mixture so uncooked portion flows underneath. Cook and lift edges until mixture is almost set (leaving a moist surface).

3.       Combine 1 tbsp EVOO, parmesan cheese and crushed croutons in small bowl. Sprinkle over frittata. Broil until top crumbs are golden brown (about 1 minute to 1 min 30 seconds).