Frittata with Red Peppers & Peas - Italian dressing

Method

• Heat 2 Tbsp.
• dressing in large ovenproof skillet on medium heat.
• Add onions and peppers; cook and stir 5 min.
• or until peppers are crisp-tender, adding garlic for the last minute.
• Whisk eggs and milk in large bowl until blended.
• Stir in onion mixture, cheese, peas and parsley.
• Heat remaining dressing on medium-high heat in same skillet.
• Add egg mixture; cook 4 min.
• or until partially set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.
• Cover; cook on low heat 10 min.
• or until center is set.
• Meanwhile, heat broiler.
• Broil frittata, 4 inches from heat, 2 to 3 min.
• or until golden brown.
• Run knife around edge of pan to loosen frittata.
• Let stand 10 min.
• Carefully slide onto serving platter.
• Cut into wedges to serve.