Frittata Recipes

3 eggs
3 tablespoons skim milk
1 teaspoon Dijon mustard
2 oz. bacon, extra lean, chopped
1/4 cup bell pepper, chopped
1/4 cup potato, shredded
1-1/2 cup shredded reduced fat, reduced sodium Cheddar cheese
2 teaspoons fresh parsley, chopped

1. Beat eggs in medium mixing bowl. Add milk and mustard and mix well. Set aside.
2. Grease an 8 inch skillet and heat on medium heat until warm. Next add bacon, bell pepper and potato; cook 4 to 5 minutes until bell peppers are crisp and tender, stirring occasionally.
3. Pour egg mixture over bacon. As the egg cooks, lift edges with spatula and tilt skillet, to allow uncooked egg to flow to the bottom of the skillet. When eggs are starting to firm but the top is still
moist, sprinkle with cheese.
4. Cover and cook until cheese is melted. Garnish with parsley. This frittata recipe can be served cut in half or cut in wedges. Serve immediately.

Each Frittata recipe makes 2 servings.