Easy Frittata

recipe from:

http://www.bellaonline.com/articles/art37219.asp

• 8 eggs ( I used 4 whites & 4 whole eggs)
• 2 Tbsp milk ( i used half cup )
• 1 plum tomato, chopped ( i used the big tomato)
• 1 cup Mozzarella Cheese, shredded ( i added 1/2 cup shredded parmesan)
• 2 bacon strips, cooked and crumbled ( i used cooked sausages - cubed)
• 1/2 cup white mushrooms, sliced ( i used canned )
• 1/4 cup fresh basil, chopped
• 1 onion- chopped
• oil for pie pan ( i use my non stick frying pan)

method:

1. In a bowl beat the eggs and milk together.
2. Mix in the tomato, 1/2 cup of Mozzarella cheese, bacon, mushrooms, and basil.
3. Oil the a 9" pie pan.
4. Pour the egg mixture into the pie plate.
5. Bake at 350F for 20 minutes.
6. Top the frittata with the remaining cheese and return to the over for 10 minutes, or until puffed and golden brown.
7. Remove from the oven and allow to stand for 5 minutes before cutting.

   Note: A frittata is the Italian version of an omelet, but is doesn't require sophisticated or tricky maneuvers. Even if you can't make a pretty omelet, you can make a great frittata. The frittata is made "open-face" style and isn't folded over. It's part of what makes Italian comfort food fantastic. It is healthy, tasty, and simple to make. You can add meat or keep it vegetarian. It can be served for breakfast, lunch, or supper.

   If you have eggs and cheese almost everything else can be added. You have some broccoli left over from dinner the night before? Cut it into bite size pieces and include it. I have a friend who adds left over pasta to her frittata! Ask yourself, would you eat it on a pizza or in an omelet? If the answer is "yes" then it should be great in a frittata. Vegetables are always welcome for flavor, color, and crunch. Textures should vary within the frittata. Herbs should be added, whether fresh or dried. Your cheeses will also effect the flavors of your frittata. Spinach, walnuts, and Gorgonzola create a sophisticated frittata. Have fun! Experiment!