Frittata with Peas and Potatoes
1 tablespoon vegetable oil
1 can (15 oz.) Libby's Sweet Peas, drained
1 can (15 oz.) Libby's Sliced White Potatoes, drained
6 large eggs
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated parmesan cheese
1. Preheat broiler.
2. In 10-inch nonstick skillet, heat oil over medium. Add peas and potatoes; cook, stirring gently, until heated.
3. In bowl, whisk eggs, seasoning, salt and pepper. Pour over potatoes and peas and reduce heat to medium-low. With rubber spatula, lift up cooked part of frittata and tilt skillet to allow uncooked eggs to run underneath. Continue cooking, occasionally lifting frittata and tilting skillet as described above until top is almost set, approximately 5 minutes.
4. Sprinkle with cheese. Broil about 6 inches from heat source, about 1 minute or until frittata is puffed and top is set.