• 1 Tbs. unsalted butter
• 4 scallions, trimmed and minced
• 4 canned 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

Turn on broiler. Melt butter in a heavy deep 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. 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.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 445, fat 31.1g, 62% calories from fat, cholesterol 441mg, protein 27.9g, carbohydrates 14.2g, fiber 3.5g, sugar 8.9g, sodium 481mg, diet points 11.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.3, Fruit: 0.0, Bread: 0.0, Lean meat: 3.6, Fat: 4.1, Sugar: 0.0, Very lean meat protein: 0.0

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