1 (10-oz.) box frozen spinach (thawed and squeezed dry) or 1 (14-oz.) jar artichoke hearts, drained, rinsed & chopped
1 roasted yellow or red bell pepper, cut into strips
2 plum tomatoes, chopped
1/3 cup pitted olives, sliced
8 eggs
1/3 cup grated Parmesan Cheese
1 tbsp. chopped fresh basil
1/4 tsp. pepper
1/8 tsp. salt
1 tbsp. light olive oil
Extra virgin olive oil, diced tomatoes and sour cream, if desired

Mediterranean Spring Frittata

1. Preheat oven to 350� F.
2. In a large bowl, beat eggs. Stir in spinach or artichokes, peppers, tomatoes, olives, cheese, basil, pepper and salt. Lightly brush olive oil in the bottom and up the sides of a large, oven-proof, nonstick skillet.
3. Add egg mixture and place in oven. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.
4. If desired, drizzle top of frittata with olive oil and top with diced tomatoes and sour cream. Cut into wedges and serve immediately.
   Serves 6
   Preparation time: 55 minutes