Traditional Frittata

• 3 large eggs
• 2 tablespoons 2% low-fat milk
• 1/8 teaspoon salt
• 1 teaspoon canola oil
• 1/4 cup artichoke heart, canned
• 2 tablespoons gouda cheese, finely diced
• 2 tablespoons red bell peppers, diced
• 2 tablespoons kalamata olives, chopped
• 1 tablespoon scallion, finely sliced

1. In a bowl whisk together eggs, milk & salt, mixing to blend.
2. Put oil in a 7" or 8" omelet pan & heat over medium-low heat, before adding egg mixture.
3. In another bowl, mix together artichoke hearts, cheese, bell pepper, olives & scallion, then sprinkle this mixture evenly over the egg.
4. Cover & cook about 5 minutes or until eggs are completely done.
5. Be sure to keep heat on medium-low to prevent bottom of eggs from burning (OR you can cook the frittata in a preheated 350 degree F oven for 5 to 8 minutes, using an ovenproof pan).
6. The frittata can be enjoyed either hot or at room temperature.

eggs, milk, salt, canola oil, gouda cheese, red bell peppers, kalamata olives, scallion

Taken from www.food.com/recipe/traditional-frittata-414203 (may not work)