|Unsalted butter||1 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 , cut into 1/4 inch dice|
|Tomato||1 , unpeeled, seeded and chopped|
|Ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
Preheat the oven to 400° F.
In a 6- to 8-inch nonstick skillet, melt the butter, add the onion and green pepper, and saute over low heat, stirring often, for about 4 minutes, or until half cooked.
Add the tomato and cook for 2 minutes more, then remove from the heat.
Crack the eggs into a bowl and whisk for 1 minute.
Add the sauteed vegetables and mix, then pour into a nonstick ovenproof pan and bake for 4 to 6 minutes, or until the mixture rises and is firm in the center.
When the eggs are done, season them with pepper and vegetable seasoning.
While the frittata is baking, toast the bread.
Cut the frittata into quarters and serve on heated plates with 2 slices of toast and a small bowl of Honeyed Pear Butter.