Categories: eggs

Ingredients

• 4oz. tiny new potatoes, cut into 1/4 inch slices
• 1/4 cup chopped red or yellow onion
• 1/4 cup chopped red, green, and/or yellow sweet pepper
• 1 cup refrigerated or frozen egg product, thawed, or 4 eggs
• 1/2 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper
• Nonstick cooking spray
• 1/4 cup shredded Swiss cheese (1oz.)
• Fresh rosemary (optional)

Directions

1. In a covered 6 to 7-inch nonstick skillet with flared sides, cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain in a colander.
2. Meanwhile, in a small bowl, whisk together egg, 1/2 tsp. rosemary, salt and pepper. Set aside.
3. Wipe out skillet, lightly coat with cooking spray. Return vegetables to skillet. Pour egg mixture over vegetables. Cook over medium heat. without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around the edge, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg is almost set but still glassy and moist.
4. Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted.
5. To serve, cut frittata into wedges. if desired, top each serving with fresh rosemary.

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