Serves 4 as a main brunch dish or 8 as part of a
brunch buffet with other dishes

Ingredients
Vegetable Mixture:
2 tbsp (30 mL) olive or vegetable oil
2-3 medium garlic cloves, finely chopped
2 ½ cups (600 ml) Cookin’ Greens Designer’s Mix
½ cup (120 ml) diced red pepper
¼ tsp (1 ml) sea salt

Egg Mixture:
6 large eggs
¼ cup (60 ml) milk or cream
2 tsp (10 ml) all purpose flour
1 tsp (5 ml) sea salt
½ tsp (3 ml) freshly ground black pepper
1 tbsp (15 ml) chopped fresh basil
½ tsp (3 ml) dried oregano
1/3 cup (80 mL) grated Parmesan cheese
1 tbsp (15 ml) olive or vegetable oil

Method:
Vegetable Mixture
Heat the oil in a large frying pan; add garlic. Stir. Add
Cookin’ Greens Designer Mix and red pepper; sauté for
7 minutes or until just cooked. Season with salt.
Set aside to cool down while preparing the egg mixture.

Egg Mixture
In a bowl, whisk the eggs with milk or cream, flour, salt,
pepper, basil, oregano and cheese. Set aside until vegetables
have cooled. Just before cooking, combine egg and
vegetable mixtures and stir well. Preheat oven to
350° F(180° C). Heat the oil in a non-stick large omelette pan
over medium heat. When the oil is hot, add the egg mixture,
spreading everything evenly over the bottom of the pan.
Reduce heat to low, cover and cook until the eggs are barely
set and can be easily loosened from the sides of the pan,
approximately 8-10 minutes. Uncover the pan and place in the
oven to finish cooking, until the top puffs and the eggs are
completely set, another 5-10 minutes. Remove from the oven.
Loosen the frittata using a rubber spatula to make sure it is not
sticking to the pan. Slip it out onto a plate or cutting board.
Cool slightly before cutting into portions. Tastes great served
hot or at room temperature with salsa or tomato sauce and a
green salad on the side.