===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-17-94 (21:15)             Number: 345
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Sunday Brunch Frittata         Conf: (37) Home Cooki
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MMMMM-----Meal-Master - formatted by MMCONV 1.50

     Title: Sunday Brunch Frittata
Categories: Breakfast, Italian,
  Servings: 1

3 tbsp vegetable oil
1 medium size yellow onion, thinly sliced
1 medium sized sweet green pepper, cored, seeded, and diced
2 medium sized potatoes, peeled and thinly sliced
8 oz mushrooms, thinly sliced
4 large eggs
1/2 cup whole or low fat milk
1/3 cup grated parmesan or shredded Fruyere cheese
1/2 tsp each:  salt and black pepper
1/2 cup sour cream or plain low fat yogurt
1/4 cup finely chopped sweet pepper (red, green, or mixed)

Preheat the broiler, and set the rack 4 inches from the heat.  Heat 1
tbsp of the oil in a 12 inch ovenproof skillet over moderate heat for 1
minute.   Add the onion, green ppepper, and potatoes, cover, and cook,
stirring occasionally, for 5 minutes.  Add the mushrooms, cover, and
cook, stirring occasionally for 4 minutes, or until the potatoes are
tender.  Remove the cover, rasie the heat to moderately high, and cook,
stirring 1 minutes more or until all the liquid evaporates.  In a large
bowl, whisk together the  eggs, milk, all but 2 tbsp of the cheese, and
the salt and black pepper, then stir in the vegetable mixture.  Add the
remaining 2 tbsp of oil to the skillet and heat over moderately high
heat for 1 minutes.  Add the egg and vegetable mixture, reduce the heat
to moderately low, and cook, uncovered, for 8-10 minutes or until just
set.  Sprinkle with the remaining cheese.  Transfer the skillet to the
broiler and broil for 1-2 minutes or until lightly golden.  Top with the
sour cream and sweet pepper.  Serves 4.

Converted by MMCONV vers. 1.50
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