Red Pepper Frittata

• 3/4 c diced red peppers
• 1/2 c diced sweet onion
• 2 tbs butter (or olive oil)
• 1 c sliced mushrooms
• Salt and pepper to taste
• 1 minced garlic clove
• Dash of thyme
• 4 whole eggs
• 1 cup Egg Beaters
• 1 tbs half and half
• 1/2 c diced tomato
• 1/2 c fresh grated parmesan cheese
• 1/2 c diced green onion or fresh chives

1. In non-stick, oven-safe frying pan, saute peppers and sweet onion in butter or oil for about one minute. Add mushrooms and garlic. Season with salt, pepper and thyme. Beat together eggs, Egg Beaters and half n half. Pour into pan and stir lightly around pan. Cook over medium heat about 5 minutes.
2. Preheat oven to 350.
3. When eggs begin to set, but are still wet, sprinkle with tomatoes and cheese then cook covered over low heat, trying not to brown the eggs on the bottom, until eggs are just set.
4. Remove from heat, and pop into the oven, uncovered, until golden on top. Remove from oven, sprinkle with chopped green onion or chives.
5. Slide onto a serving plate and slice like a pie.

red peppers, sweet onion, butter, mushrooms, salt, garlic, thyme, eggs, egg beaters, tomato, parmesan cheese, green onion

Taken from www.epicurious.com/recipes/member/views/red-pepper-frittata-51333821 (may not work)