Frittatas are to Italians what omelets are to the French. The ingredients may be the same, but the difference is in the cooking method. In a frittata the filling is mixed with the eggs, and the entire mixture is cooked together and left open-faced. If you'd like, add some cooked chicken or shrimp or substitute other vegetables (up to 3 cups total), such as the odds and ends of vegetables left over after preparing recent meals. The frittata makes a quick-to-prepare dinner or serve it for a hearty Sunday brunch.

Ingredients

3 tbsp. butter

1 c. sliced mushrooms

1 c. sliced zucchini

½ red bell pepper, cut into julienne strips

½ green bell pepper, cut into julienne strips

¼ c. coarsely chopped onion

1 clove garlic, minced

4 eggs, lightly beaten

2 tbsp. water

¾ c. freshly grated Parmesan cheese, divided (see Tip)

Dash of freshly ground pepper

1 tsp. minced fresh basil, or ¼ tsp. dried

1 tsp. minced fresh oregano, or ¼ tsp. dried

Garnish (optional): freshly ground pepper, paprika, sprigs of fresh basil

Preparation

Heat the butter in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, bell peppers, onion, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.

Meanwhile, lightly beat the eggs and water with a fork or whisk just long enough to combine. Whisk in ¼ cup of the Parmesan cheese and the remaining ingredients. Pour the mixture over the cooked vegetables in the skillet. Tilt the pan cover over the pan, allowing the steam to escape. Cook until the eggs are set, about 6 to 8 minutes.

Serve the frittata directly from the skillet or loosen it around the edges with a spatula and slide the frittata onto serving platter. Sprinkle with remaining Parmesan cheese and slice into wedges for serving.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.