Vegetable Frittata

Photo: flickr user Samat Jain

Ingredients

1 teaspoon vegetable oil

1 medium clove garlic, minced

medium zucchini, thinly sliced

1 small red bell pepper

cut into thin strips

1 small onion, thinly sliced

medium tomato, chopped

teaspoon dried oregano

teaspoon dried basil

8 lrgs eggs

teaspoon salt

teaspoon freshly ground pepper

cup shredded Fontina or Swiss cheese, (2 oz.)

2 tablespoons grated Parmesan cheese, (optional)

Preparation

6 SERVINGS OVO-LACTO

This colorful and satisfying open-faced omelet makes a delicious easy meal. If you don't own an ovenproof nonstick skillet, use a regular nonstick skillet and wrap the handle in foil.

MEAL PLAN: First, make a fresh spinach Salad. Remove and discard stems from 10 ounces fresh spinach, then wash and thoroughly dry leaves. In large bowl, toss spinach with slivered Greek olives, some chopped jarred roasted red peppers

(packed in water) and a low-fat balsamic dressing.

Chill until ready to serve. While frittata is cooking on the stovetop, warm a loaf of purchased focaccia in a 350F oven.

In 10-inch ovenproof nonstick skillet, heat oil over medium heat. Add garlic, zucchini, bell pepper and onion and cook, stirring often, 3 minutes. Stir in tomato, oregano and basil. Reduce heat to medium-low.

In medium bowl, beat eggs, salt and pepper with fork. Stir in Fontina. Pour egg mixture over vegetable mixture in skillet. Do not stir. Cover and cook until eggs are set and frittata is light brown on bottom, 9 to 11 minutes.

Meanwhile, preheat broiler, Remove frittata from heat and sprinkle with Parmesan if desired. Place skillet under broiler and cook until top of frittata is golden brown, 2 to 3 minutes. Serve hot, cut into wedges.