2 cartons (250 ml each) Break Free liquid eggs, well shaken
1 teaspoon dried Italian seasoning
1/4 teaspoon each salt and pepper
1 tablespoon olive oil
1 1/2 cups sliced mushrooms
1/2 cup chopped green pepper
1/2 cup chopped onion
1 1/2 cups Emeril's Roasted Red Pepper Pasta Sauce
1 cup shredded part skim mozzarella cheese

Preparation Instructions:

Whisk together liquid eggs, Italian seasoning, salt and pepper; set aside. In 10 inch skillet, heat oil over medium high heat. Saute mushrooms, green pepper and onion 3 minutes. Reduce heat to medium low; add egg mixture. Cover and cook until almost set, 6 to 8 minutes.

Meanwhile, heat pasta sauce in saucepan. Spoon on top of frittata and sprinkle with cheese. Place under broiler until cheese melts; about 1 minute. (To protect skillet handle, wrap in foil.) Cut into wedges to serve. Serves 4.

Per serving: 359 calories; 25.2 g protein; 23.4 g fat; 10.9 g carbohydrates; 2.5 g dietary fibre.