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Yield:
2
Ingredients:
Instructions:
Instructions: 1. Preheat broiler (optional). Mix the two egg products in a 2 cup measure. Set aside.
2. Heat olive oil in a sprayed non-stick skillet over medium to medium low heat. Add apples and season with salt, pepper and mace. Saute for 1 minute. Turn. Add the scallions, mushrooms and green peppers. Saute for 2 minutes. Sprinkle with garlic powder. Saute for another 3 minutes; reduce heat if needed. 3. If using cheese, sprinkle it over the apple mixture in the skillet. 4. Pour egg mixture over apple mixture in skillet. Tilt skillet to allow some of the egg mixture to run under the apple mixture. Sprinkle with thyme. Cook for 4 minutes or until egg mixture is set and the bottom of the frittata is lightly browned. If the top needs browning, place the skillet about 6 to 8 inches below broiler. 5. Remove from skillet; invert on a plate and serve in wedges; or fold the frittata like an omelette, halve and serve. VARIATIONS: * Substitute 10-oz frozen chopped spinach, thawed and well drain, for the apples and use Parmesan, romano or lowfat Mozzarella. Serve topped with red pepper rings. * Substitute 1 cup steamed chopped broccoli and 1/2 cup steamed diced carrots for the apples. Add 2 tablespoons Dijon mustard to the egg mixture. * Substitute cooked new potatoes, bell peppers, green beans, cherry tomatoes, zucchini, fresh herbs, and pesto sauce. * Instead of adding cheese in step 3, wait until the frittata has set. Then sprinkle cheese on top of the frittata and broil it for 1 minutes six-inches from the heat or until cheese melts. Be sure to use an ovenproof skillet or remove frittata to an ovenproof dish before broiling. T(Cook): "0:15" NOTES : Frittatas can be filled with a variety of fruit and vegetable combinations. The apple onion frittata makes a light meal; pair with a salad of spring greens topped with chopped tomatoes and garbanzo beans. Email this Recipe:
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