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Meat Frittata
1/2 lb. ground beef or bulk pork sausage
1/4 c. chopped onion 1/4 c. chopped green pepper 6 beaten eggs 1/3 c. milk 1/2 t. dried oregano, crushed 1/8 t. pepper 2 T. olive oil, cooking oil, butter, or margarine grated parmesan or romano cheese snipped parsley In skillet, cook ground beef or sausage, onion and
green pepper till
meat is browned and vegetables are tender. Drain off fat. If using ground beef, season the meat with 1/2 t. salt. In mixing bowl combine eggs, milk, oregano, pepper, and 1/2 t. salt. Stir in meat mixture. In a 10" oven-going skillet, heat the oil, butter, or margarine over med. low heat. Pour egg mixture into skillet. As eggs set, run a spatula around edge of skillet, lifting egg mixture to allow uncooked portion to flow underneath. Continue cooking and lifting edges till mixture is almost set (surface will be moist). The total cooking time should be about 6 mins. Place skillet under the broiler 5" from heat. Broil about 1 min. or just till top is set. Sprinkle with parmesan or romano cheese and snipped parsley. Loosen bottom of frittata and slide out onto a serving plate. Cut frittata into wedges. Makes 4 servings. LR FROM NOTTINGHAM
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