New Orleans Frittata

4 eggs
2 Tbsp. 2% milk
1/4 tsp. chili powder
2 tsp. extra virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
3/4 c. cooked black-eyed peas
3 Tbsp. grated Cheddar cheese
red pepper rings for garnish
parsley sprigs for garnish

In a medium sized bowl, beat the eggs with the milk and chili powder.
Heat the oil in a medium size ovenproof skillet, then add onions and celery. Cook until tender, stirring often. Add a few drops of water, if needed, to prevent scorching. Spread the cooked vegetables over the bottom of the skillet.
Pour the eggs gently over the vegetables and cook over medium heat, without stirring, for 1 to 2 minutes. Spoon the black-eyed peas over the surface of the eggs. Continue cooking the frittata, without stirring, over low to medium heat, until the eggs are firm on the bottom and begin to brown.
Sprinkle the top of the frittata with the cheese. Place frittata under a broiler until the top is well puffed and golden and the eggs are cooked through. Garnish with red pepper rings and parsley sprigs, if desired. Cut in 4 wedges to serve.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ~ASHLEYB~.