1 tbsp. cooking oil
1 c. fresh or frozen broccoli florets
1/2 lg. red sweet peeper, seeded and thinly sliced
1/4 c. chopped onion
1/2 tsp. dried Italian seasoning, crushed
1/4 tsp. salt
1/8 tsp. pepper
10 eggs, beaten (or 2 1/2 cups egg product)
2 tbsp. milk
2 tbsp. Parmesan cheese, grated

In 10 inch broiler- proof skillet, heat oil over medium heat. Add broccoli, sweet pepper, onion, Italian seasoning, salt and pepper. Cook and stir till florets are crisp/tender, about 4 minutes for fresh broccoli and 5 minutes for frozen broccoli.

In mixing bowl, stir together eggs and milk. Pour over vegetable mixture. As the eggs begin to set, run a spatula around the edge of the skillet, lifting the egg mixture to allow the uncooked portions to flow underneath. Continue cooking and lifting edges until eggs are nearly set. Surface will be moist. Remove skillet from heat, sprinkle with cheese. Broil 4 to 5 inches from heat for 1 to 2 minutes or till top is just set. (or remove skillet from heat, cover and let stand for 3 to 4 minutes or till set) To serve, cut into wedges.

Makes 6 main-dish servings.

This frittata is very festive to serve around Christmas.