Mexican Frittata - cooking recipe

Ingredients

2 tbsp oil
2 None green peppers, seeded and cut into strips
1 bunch scallions, cut into rings
1 can (14oz) red kidney beans, drained
2/3 lb potatoes, peeled and sliced
4 None eggs
1/2 cup milk
1 pinch chili powder

Preparation

Heat the oil in a nonstick pan and fry the green peppers, scallions, kidney beans and potatoes. Beat the eggs and milk together, add the chili powder and season to taste. Pour the mixture over the vegetables and simmer, covered, over a low heat for about 15 mins. Carefully turn it over and brown the other side for about 5 mins. Serve, cut into quarters on a preheated plate.