(Makes 6 servings) (featured on television)

Think Fast, Think Eggs

If you haven’t yet discovered the frittata, you have a treat in store.  This multi-serving,  open-faced omelet is just as versatile as the French-style omelet, but easier to make.  Simply cook flavoring ingredients in a pan, pour on seasoned eggs and let them cook by themselves – no stirring needed.  In this recipe, you can poke and prod the colorful, flavorful broccoli and tomatoes into place to make an appealing wagon-wheel effect or let the veggies fall where they may.  Serve small wedges as an appetizer or, for an any-time-of-day entree, accompany large wedges with fresh berries.   

In 10-inch omelet pan or skillet over medium heat, cook broccoli, mushrooms and water, covered, until broccoli is tender, about 3 to 5 minutes.  Drain.  Remove pan from heat.  Add oil to pan.  Arrange broccoli evenly around pan and set mushroom slices between broccoli florets.

In medium bowl, beat together eggs, milk and seasoning until blended.  Pour into pan over broccoli and mushrooms.  Cover.  Cook over medium-low heat until eggs are almost set, about 10 to 12 minutes.  Remove from heat.  Place 1 tomato slice in center.  Cut remaining tomato slices in half and arrange over top to resemble wagon wheel spokes.  Sprinkle cheese evenly over top.  Cover and let stand until eggs are completely set, about 5 minutes.  Cut into wedges and serve from pan or slide from pan onto serving platter.

* For even faster cooking, substitute 1 package (10 oz.) frozen chopped broccoli for fresh broccoli florets and 1 can (4 oz.) OR 1 jar (4.5 oz.) sliced mushrooms, drained for fresh mushrooms.  In 10-inch omelet pan or skillet over medium heat, cook broccoli with only 1 tablespoon water, covered, until broccoli breaks apart with fork, about 5 to 7 minutes.  Remove pan from heat.  Add oil to pan.  Arrange broccoli evenly around pan and set mushroom slices between broccoli pieces.  Proceed with recipe.