Saturday, April 10, 2010
1/2 cup egg beater's egg product ( I always add a bit of this to my eggs when making omelette's or anything, I think it helps them stir together better and seem more creamy)
3 or 4 green onions, diced (save a couple of Tablespoons for on the top)
4 whole green chile's, (I used canned) diced into about 1 inch pieces.
1 can mushrooms, or fresh if you have them
1 cup or so grated cheddar cheese
3 Tablespoons Salsa, and some for garnish
salt and pepper
Preheat oven to 350 degrees.
I move the vegge's to the edges of pan, then put another tablespoon of oil (just making sure the bottom of the pan is greased before you add the egg stuff) then spread the vegies back out, and pour egg mixture over them , I stir a bit (for a couple of minutes)and keep rotating the eggs so the pan stays covered, turn heat down a bit and cover with a lid for 2 to 3 minutes. When frittata is almost set, remove lid sprinkle with another half cup grated cheese and the rest of the green onions. Then place in oven and bake for about 5 minutes until cheese is melty, and the egg is the rest of the way cooked.