15 ml vegetable oil 1 tbsp
1 medium onion, chopped
1 garlic clove, minced
125 ml each red & green pepper, chopped 1/2 cup
1 medium potato, cooked & diced
125 ml asparagus, chopped & cooked tender-crisp 1/2 cup
1 medium tomato, seeded & chopped
6 eggs
75 ml milk 1/3 cup
2 ml crushed dried oregano 1/2 tsp
salt & pepper to taste
pinch crushed red pepper flakes
250 ml mozzarella cheese, shredded 1 cup
In a 9 inch (23 cm) ovenproof skillet; heat oil over medium-high heat; saute onion, garlic, red and green peppers for 3 to 5 minutes or until softened. Stir in potato, asparagus and tomato. Whisk together eggs, milk, oregano, salt, pepper and red pepper flakes; pour into skillet and cook until bottom is set. Lift with spatula to allow uncooked portion to flow underneath; cook until almost set. Sprinkle with cheese. Broil until cheese melts, 2 to 3 minutes. Cut into wedges.
Serves 4