Fajita Frittata (4 servings) 4 large eggs - beaten with 3 Tablespoons of milk and a dash of salt 1/2 cup green pepper - thinly sliced 1/2 cup onion - thinly sliced 1 small tomato - diced 1 additional small tomato - sliced 4 Tablespoons shredded Jack or Pepper Jack cheese 1 tablespoon butter or cooking oil 1/2 teaspoon chili powder 1/4 teaspoon ground cumin In a medium (10-inch) OVENPROFF skillet over medium-high heat, melt the butter. Add peppers, onions, chili powder and cumin. Cook until pepper is soft and onion is translucent - stiring occasionally - about 3 to 4 minutes. Add chopped tomato and continue cooking one minute. Preheat oven to broil setting. Reduce heat to medium and pour egg mixture over the vegetables. Cook until eggs are nearly set - about 6 to 8 minutes. Top with tomato slices. Sprinkle evenly with cheese. Carefully place skillet in oven and broil on top shelf until cheese is melted and eggs are completely set - about 2 minutes. Cut into wedges. Serve with tortillas and salsa. The chili powder and cumen add a smokey kick. A great Tex-Mex breakfast that's fairly easy to prepare. Mr Breakfast would like to thank KennyRogers for this recipe. Recipe number 1743. Submitted 5/16/2006.