(Makes 4 servings) 1 tbsp (15 mL) olive oil 1/2 cup (125 mL) diced onion 1/2 cup (125 mL) diced sweet green pepper 1-1/2 cups (375 mL) sliced mushrooms (8 oz/250 g) 2/3 cup (150 mL) sliced pepperoni (3.5 oz/100 g) 8 eggs 1/4 cup (50 mL) grated Parmesan cheese Seasoning Mix (see recipe below) Salt and pepper, to taste 1/2 cup (125 mL) pizza or tomato sauce 3/4 cup (175 mL) shredded mozzarella cheese Heat oil in a 10-inch (25 cm) non-stick skillet over medium heat. Add onion, green pepper and mushrooms. Cook, stirring, until vegetables are soft. Add pepperoni; cook for 1 minute. Beat eggs and Parmesan cheese in a medium bowl. Stir in Seasoning Mix (or 3-1/2 tsp/17 mL bulk Seasoning Mix) and salt and pepper. Pour egg mixture over vegetable mixture in skillet. As egg sets at edges, use spatula to gently push cooked portions toward the centre of the skillet; tilt skillet to allow uncooked portions to flow into the empty spaces. When frittata is almost set, place pan under preheated broiler to cook top. Remove from oven, spread with pizza sauce and sprinkle with mozzarella cheese. Return to oven until cheese melts. Cut into wedges and serve. Seasoning Mix (Bulk measurements are in italics) 1-1/2 tsp (7 mL) dried oregano (1/3 cup/75 mL) 1 tsp (5 mL) dried basil (1/4 cup/50 mL) 1/2 tsp (2 mL) garlic powder (5 tbsp/25 mL) 1/2 tsp (2 mL) onion powder (5 tsp/25 mL) 1/4 tsp (1 mL) dried thyme (2-1/2 tsp/12 mL) Combine seasonings in a small bow; stir until blended. Use as directed above. Store bulk mix in a glass jar; stir before using. Use with 6 months. Tips: * Frittata recipe may be halved and cooked in a small skillet. * Frittata can be cooked completely on the stove top; proceed as above, cooking frittata until set before adding pizza sauce and cheese, then covering skillet with lid to melt cheese.