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Tomato & Olive Dinner Frittata
Diabetic Living Magazine
“This savory frittata will satisfy your family any night of the week. Serve it with our Radicchio-Red Onion Side Salad (see associated recipe) to make it a complete meal.”
1 medium orange or red sweet pepper, seeded and cut into thin bite-size strips
½ cup chopped onion
1 tablespoon olive oil
1½ cups refrigerated or frozen egg product, thawed, or 6 eggs, lightly beaten
½ cup finely shredded Parmesan cheese (2 ounces)
2 tablespoons snipped fresh Italian (flat-leaf) parsley or snipped fresh basil
1 tablespoon snipped fresh oregano
¼ teaspoon ground black pepper
¼ cup pitted kalamata or ripe olives, thinly sliced
1 medium roma tomato, trimmed and thinly sliced crosswise
Whole grain baguette-style French bread slices
1Preheat broiler. In an 8-inch broiler-proof nonstick skillet, cook sweet pepper and onion in hot oil over medium heat for 5 minutes or just until tender, stirring occasionally. Meanwhile, in a medium bowl combine eggs, half of the cheese, the parsley, oregano and black pepper.
2Pour egg mixture over the pepper mixture in skillet. Stir in olives. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Arrange tomato slices on top of egg mixture. Sprinkle with remaining cheese.
3Broil 4 to 5 inches from the heat for 2 to 3 minutes or until center is set. Let stand for 5 minutes before serving. Cut into four wedges to serve. Serve with baguette slices.