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Source: The Working Family's Cookbook

Frittata with Peppers and Artichokes
A frittata is a dressy version of scrambled eggs. This one, with artichokes, peppers, and cheese, is super for a special Sunday breakfast.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
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12 eggs, lightly beaten
salt
freshly ground pepper
2 tablespoons butter or margarine
3 tablespoons olive oil
8 canned artichoke hearts, drained and sliced
2 canned roasted red peppers, sliced
2 tablespoons Italian parsley, finely chopped
1/2 cup Grated Parmesan cheese




Heat the oven to 450 degrees.

Season the eggs with salt and pepper to taste. Heat the butter and oil in a 12-inch skillet with an ovenproof handle. When the butter foams, add the eggs and stir until they resemble loosely scrambled eggs. Remove from the heat.

Press the edges of the eggs with a fork so that they are evenly distributed over the bottom of the pan. Spread the artichokes, peppers and parsley over the eggs. Sprinkle with the Parmesan cheese.

Put the frittata in the oven for 5 to 8 minutes or until the edges are lightly browned and the cheese has melted. Cut into wedges to serve.





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Mushroom Omelet
Source: The Working Family's Cookbook
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A classic and tasty omelet that everybody loves.
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As good as this dish tastes for breakfast, try it for lunch and supper, too.
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