Then take:

Then, using about 1/4 cup olive oil in an omelet frying pan with a heat proof handle, saute your celery, onion, and peppers just until they are tender. (Don't overcook). Add mushrooms. Then take egg mixture; stir well; and pour over sauteed vegetables. Cook on the top of stove until you see eggs start pulling away from the sides of the omelet pan.

Have oven preheated to 350 degrees. With racks in the half-way position. Place omelet pan in the oven and let it cook out. Check every two or three minutes to see if center is set up and solid. This is easily done by shaking omelet pan. When the mixture is solid - or firm - turn on broiler and cook top to a very light golden brown.

Remove from oven and let set for 2 or 3 minutes. Run a table knife along the omelet and the side of the pan. Take a large plate and hold it over the top of the frittata. Turn the omelet pan over 180 degrees and frittata will fall out onto the plate. Cut into serving wedges.

Great with sweet Italian sausage links and fresh toasted Italian bread buttered and sprinkled with Romano-Parmesan cheeses. Add a fruit dish of home-canned peaches and cups of Italian roast coffee. What a way to live!!