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Her garden-fresh frittata has all-day appeal, says Loretta Kelcinski, Kunkletown, Pennsylvania. “I serve it for breakfast, brunch, lunch or dinner with crispy Italian bread. It's made in a skillet, so there's no need to heat up the oven.”
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 wedge equals 201 calories, 10 g fat (3 g saturated fat), 268 mg cholesterol, 559 mg sodium, 10 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat.
Originally published as Calico Pepper Frittata in
August/September 2007, p36
Enjoy this recipe with a sparkling wine.
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