Garden Frittata
Beat eggs, pepper, and in a large bowl, set aside.
Microwave potatoes until slightly soft, but not completely cooked, then cube.
(You may also boil potatoes for about 5 minutes until slightly soft, then drain.)
While potatoes cool, chop remaining vegetables. Mix all vegetables together.
Heat olive oil in 10-inch nonstick skillet. Sauté vegetables for about 5-8 minutes, then add to egg mixture in large bowl and mix well.
Pour the egg and vegetable mixture back into the same skillet. Cook over low to medium heat, until eggs are almost set, about 8-10 minutes.
Cover and let sit until eggs are completely set, about 5 minutes.
Serve with a side of fresh fruit and whole grain toast for a balanced breakfast.
Ingredients
Directions
Beat eggs, pepper, and in a large bowl, set aside.
Microwave potatoes until slightly soft, but not completely cooked, then cube.
(You may also boil potatoes for about 5 minutes until slightly soft, then drain.)
While potatoes cool, chop remaining vegetables. Mix all vegetables together.
Heat olive oil in 10-inch nonstick skillet. Sauté vegetables for about 5-8 minutes, then add to egg mixture in large bowl and mix well.
Pour the egg and vegetable mixture back into the same skillet. Cook over low to medium heat, until eggs are almost set, about 8-10 minutes.
Cover and let sit until eggs are completely set, about 5 minutes.
Serve with a side of fresh fruit and whole grain toast for a balanced breakfast.