A tasty frittata with fajita seasonings and fillings -- sauteed sliced onions, green bell pepper, chopped tomato and Monterey Jack cheese -- served with salsa and sour cream.

Fajita Frittata

1 tablespoon butter or cooking oil
1/2 cup thinly sliced green bell 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 large eggs
1/4 cup water
1 medium tomato, sliced
2 tablespoons shredded Monterey Jack cheese
Flour tortillas, optional
Salsa, optional
Reduced-fat sour cream, optional

1. In 10-inch omelet pan or skillet with ovenproof handle* 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.
2. 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.
3. Top with tomato slices. Sprinkle with cheese.
4. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes.
5. Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.

Makes 2 to 4 servings.

*To make handle ovenproof, wrap completely with aluminum foil.

Adapted Recipe and photograph provided courtesy of the American Egg Board.