Curry Mushroom Frittata

• 3 eggs
• 3 -4 tablespoons milk
• 4 tablespoons olive oil
• 2 teaspoons butter or 2 teaspoons margarine
• sea salt
• fresh ground pepper
• 1 -2 teaspoon curry
• 1 tablespoon dried parsley
• 1 cup mushroom (chopped)
• 13 cup fresh cilantro (chopped)
• 12 cup tomatoes (chopped)
• 12 cup green onion (chopped)
• 1 fresh serrano pepper (chopped)
• 8 -10 teaspoons cream cheese (dollops)

1. Put together eggs, milk and parsley (salt and pepper to taste) beat and set aside.
2. Set oven to broil.
3. Chop all vegetables keep separate.
4. In pan heat butter at med heat; first add mushrooms and onion.
5. Saute for about 3 minutes, then add tomato, cilantro and curry (salt and pepper to taste); set aside.
6. In frying pan that can go in the oven (non stick)add olive oil heat at med temperature; beat eggs again add to pan cook and swirl eggs for about 5 minutes.
7. When eggs are almost set, spread veggies on the eggs.
8. Add cream cheese dollops.
9. Put in oven (watch carefully) to cook the top of the egg the rest of the way.
10. Cream cheese will not melt.
11. Take out of oven cut in pie slices.

eggs, milk, olive oil, butter, salt, fresh ground pepper, curry, parsley, mushroom, fresh cilantro, tomatoes, green onion, serrano pepper, cream cheese

Taken from www.food.com/recipe/curry-mushroom-frittata-209820 (may not work)