Frittata with Peas and Potatoes


Serves 4

1 tbsp vegetable oil
6 large eggs
1 tsp dried italian herb blend
1⁄2 tsp salt
1⁄4 tsp pepper
1⁄2 c parmesan cheese (grated)

Preheat broiler.

In 10-inch nonstick skillet, heat oil over medium heat. Add peas and potatoes; cook, stirring gently, until heated.

In bowl, whisk eggs, herb blend, salt and pepper. Pour over potatoes and peas and reduce heat to medium-low.

With rubber spatula, lift up cooked part of frittata and tilt skillet to allow uncooked eggs to run underneath.

Continue cooking, occasionally lifting frittata and tilting skillet as described above until top is almost set, approximately 5 minutes. Sprinkle with cheese. Broil about 6 inches from heat source, about 1 minute or until frittata is puffed and top is set.