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.”
- 5 large eggs
- 1-1/4 cups egg substitute
- 1 tablespoon grated Romano cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- In a large bowl, whisk the first five ingredients until blended.
- In a large nonstick skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Pour in egg mixture. Mixture should set immediately at edges. Cook, uncovered, 8-10 minutes or until eggs are completely set, pushing cooked portions toward the center and letting uncooked eggs flow underneath. Cut into wedges. Yield: 4 servings.
Originally published as Calico Pepper Frittata in Country Woman August/September 2007, p36
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