• 2 Tbs. unsalted butter
• 4 scallions, trimmed and minced
• 4 canned or fresh green chilies, drained, seeded and chopped (wear rubber gloves)
• 3 tomatoes, seeded and chopped
• 8 eggs, lightly beaten
• 1/2 lb. shredded cheddar cheese
• 1/3 cup cilantro or parsley, chopped
• 1/4 tsp. salt (optional), or to taste
• 1 cup salsa

Turn on broiler. Melt butter in a heavy ovenproof skillet over medium heat. Sauté scallions 4-5 minutes or until tender. Stir in chilies and tomatoes and simmer about 3 minutes, stirring occasionally, until tomatoes are softened. Stir in beaten eggs, cheese and cilantro. Season with salt and pepper to taste. Cook over medium low heat 5-6 minutes until eggs are almost set in the center. Place skillet under broiler about 1 minute or until eggs are just set. Do not overcook. Serve frittata cut into wedges with salsa.

Per serving: calories 482, fat 34.1g, 63% calories from fat, cholesterol 449mg, protein 28.4g, carbohydrates 16.9g, fiber 4.0g, sugar 10.4g, sodium 715mg, diet points 12.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.9, Fruit: 0.0, Bread: 0.0, Lean meat: 3.6, Fat: 4.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Fumé Blanc, or Beaujolais.