Air Date: 5/22/07
4 to 6 servings
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8 eggs, beaten
1 cup chopped broccoli, fresh or frozen, thawed
1 small onion, chopped
1 small red bell pepper, chopped
1/4 cup (1 ounce) grated Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 tablespoons butter
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In a large bowl, combine all the ingredients except the butter; mix well.
In a 10-inch nonstick skillet, melt the butter over medium heat. Pour the egg mixture into the hot skillet. Reduce the heat to medium-low, cover, and cook until the mixture is solid, about 25 minutes.
Turn the frittata out of the skillet and cut into wedges. Serve immediately.
