Green Vegetable Frittata Parmesan

• 3 eggs, beaten
• 1 1/2 cups frozen green peas, thawed, or 1 1/2 to 2 cups finely chopped and steamed broccoli florets, sliced zucchini, or asparagus cuts
• 1/4 cup grated fresh Parmesan cheese
• Salt and freshly ground pepper to taste
• Light olive oil

1. Combine the first 3 ingredients in a mixing bowl and stir together.
2. Add a little salt and pepper and stir again.
3. Heat just enough oil to coat the bottom of a 9-inch nonstick skillet.
4. When hot, pour in the egg mixture.
5. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.
6. Slide the frittata out onto a plate.
7. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down.
8. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.
9. Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.
10. I never make egg dishes as entrees for dinner.
11. Occasionally, though, I like to make these vegetable frittatas to serve on the side when the main fare is light.
12. Served in wedges, theyre especially compatible with light pasta and potato dishes, or with certain soups.
13. You will also find a Spanish Potato Frittata, in Chapter Eight, page 185.
14. Calories: 115
15. Total Fat: 5g
16. Protein: 9g
17. Carbohydrate: 8g
18. Cholesterol: 167mg
19. Sodium: 18mg

eggs, frozen green peas, parmesan cheese, salt, light olive oil

Taken from www.epicurious.com/recipes/food/views/green-vegetable-frittata-parmesan-372913 (may not work)