A quick and impressive breakfast dish, perfect for using up leftover veggies or cheese.
| 10 | eggs | |
| 1 | tomato (diced) | |
| 1⁄2 | green pepper (diced) | |
| 2 | large scallions (diced diagonally) | |
| 2 | tbsp | olive oil |
| 1⁄4 | c | grated Romano cheese |
| 1⁄2 | c | grated Fontina cheese |
| 1 | c | cooked brown rice |
| 1 | c | Stonyfield Organic Plain Yogurt |
| 1⁄4 | c | chopped parsley (divided) |
| 1⁄2 | c | cooked mushrooms |
Beat eggs in large bowl.
Add cheese, rice, tomato, yogurt, pepper, scallions, mushrooms and parsley (reserving 2 tablespoons of parsley for garnish).
Place two medium skillets over medium-high heat.
Add one tablespoon of olive oil to each skillet, coating all sides of pan.
Once small ripples form add egg mixture, dividing equally between the 2 skillets.
Cook for 8 minutes until edges start to brown and the center is slightly cooked.
Place a plate on top of the skillet, flip frittata onto the plate and slide off back into skillet.
Repeat with the second skillet.
Cook an additional 3-5 minutes.
Place frittata on a plate and cut into wedges