VEGETABLE FRITATTA

I had always wanted to try my hand at a frittata, but I didn't have an oven-proof pan and most recipes that I have you finish cooking it in the oven.  So....no more excuses, I went and bought a cast iron skillet and enjoyed my first frittata!  Not bad!

I love having egg dishes for breakfast....that protein can really keep me full until lunchtime, and sometimes until a late lunchtime!

INGREDIENTS:

while cooking on the stove top

1 tsp. olive oil

1 medium yellow onion, chopped

1 clove garlic, minced

1 green bell pepper, chopped

4 beaten eggs

2 Tbsp. freshly grated parmesan cheese

½ tsp. chopped fresh rosemary or oregano, or ¼ tsp. dried

salt and freshly ground black pepper

1 large baking potato, cooked and cubed

fresh out of the oven

1 medium tomato, chopped

spicy tomato salsa for garnish

DIRECTIONS:  (serves 4)

Heat olive oil in a large non-stick skillet; saute' onion, garlic and pepper until soft, about 3 minutes. Combine eggs, cheese, herbs, salt, and pepper in a bowl.  Add potato (I cooked mine in the microwave) and tomato to the skillet and immediately top with the egg mixture.  Cook over low heat until nearly cooked through; top should be slightly uncooked.

Transfer skillet to the broiler for a minute, or until the top is done and slightly browned.  Loosen frittata around the edge with a narrow spatula and slide frittata from skillet to a plate.   Cut into quarters and serve with salsa.

Enjoy!