Recipe: Fajita Frittata

FAJITA FRITTATA

1 Tbsp. butter or cooking oil
1/2 cup thinly sliced green pepper
1/2 cup thinly sliced onion
1/4 to 1/2 tsp. chili powder
1/4 tsp. ground cumin
1/2 cup chopped tomato
4 eggs
1/4 cup water
1 medium tomato, sliced
2 Tbsp. shredded low-moisture part skim mozzarella cheese
flour tortillas, optional
TO SERVE:
salsa, optional
reduced-fat sour cream, optional

In 10-inch omelet pan or skillet with ovenproof handle* over medium heat, heat butter just until bubbling. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes.

Add chopped tomato. Continue cooking 1 additional minute. Remove from heat. Set aside.

In medium bowl, beat together eggs and water until well-blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes.

Top with tomato slices. Sprinkle with cheese.

Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes.

TO SERVE:
Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.

*To make handle ovenproof, wrap completely with aluminum foil.

Servings: 2-4
Source: Ohio Poultry Association