Onion, chili powder and cumin add lots of flavor to this basic frittata.

Fajita Frittata

1 tablespoon butter or cooking oil
1⁄2 cup thinly sliced green pepper
1⁄2 cup thinly sliced onion
1⁄4 to 1⁄2 teaspoon chili powder
1⁄4 teaspoon ground cumin
1⁄2 cup chopped tomato
4 eggs
1⁄4 cup water
1 medium tomato, sliced
2 tablespoons shredded low-moisture part skim mozzarella cheese
Flour tortillas (optional)
Salsa (optional)
Reduced-fat sour cream (optional)

In 10-inch omelet pan or skillet with ovenproof handle (see note) over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato. Continue cooking 1 additional minute. Remove from heat. Set aside.

In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes.

Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.

Makes 2 to 4 servings.

Note: To make handle ovenproof, wrap completely with aluminum foil.

Recipe from: American Egg Board