Easy Breakfast Frittata
½ medium onion, chopped finely
3 tablespoons Rouses olive oil
1 ½ cup cooked vegetables and/or meat, chopped
6 beaten eggs
½ teaspoon salt
¼ teaspoon pepper
Grated Parmesan or Romano cheese
In an oven-safe saucepan, cook onion in 1 tablespoon Rouses olive oil until tender. Stir in vegetables and/or meat.
Combine eggs, salt, pepper and vegetables and/or meat mixture into the saucepan over medium to high heat. As eggs set, run a spatula around the edge of skillet, lifting it to allow the uncooked portion to flow underneath.
Continue cooking and lifting edges until mixture is almost cooked, about 5 minutes.
Place skillet under the broiler for 1 to 2 minutes, or just until top is cooked. Sprinkle with Parmesan or Romano cheese. Loosen bottom of frittata and slide out onto plate. Cut into wedges.