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Peas and Carrots Frittata

6 eggs
1/2 cup skim or low-fat milk
1 1/2 teaspoons fines herbes blend or other herbs, crushed
1 package (16 oz.) frozen peas and carrots, thawed
1/2 cup canned French-fried onions
1 cup (4 oz.) shredded Italian-style five-cheese blend (low-moisture, part-skim mozzarella, provolone, Romano, Asiago and Parmesan cheeses), divided
1 1/2 teaspoons cooking oil

   In medium bowl, beat together eggs, milk and herb blend until well blended. Stir in peas and carrots, onions and 2/3 cup of the cheese. In 10-inch omelet pan or skillet with ovenproof handle* over medium heat, heat oil until just hot enough to sizzle a drop of water. Pour in egg mixture. Cook, stirring occasionally, about 3 to 3 1/2 minutes. With back of spoon or pancake turner, even mixture in pan. Cover. Reduce heat to medium-low. Cook until eggs are almost set, about 5 to 6 minutes. Uncover. Broil about 6 inches from heat until eggs are completely set in center, about 1 to 2 minutes. Sprinkle with remaining 1/3 cup cheese. Cover. Let stand until cheese is melted, about 2 to 3 minutes. Cut into wedges and serve from pan. Makes 6 servings.
* To make handle ovenproof, wrap completely with aluminum foil.

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