Vegetable Frittata

Frittatas are a simple dinner idea when you’re pressed for time. You can use any vegetables you have on hand.

1 tbsp extra-virgin olive oil

¼ cup chopped onions

¼ cup sliced mushrooms

½ cup chopped broccoli,  sliced zucchini or young asparagus, cut in 2″ pieces

6 eggs (or 4 whole eggs and 2 egg whites)

1 tsp dried Italian herbs (or use basil, dill, oregano or marjoram)

½ tsp sea salt

Freshly ground pepper to taste

2 tbsp grated or crumbled cheese (Cheddar, feta or your favourite)

Preheat broiler.

In ovenproof sauté pan, warm olive oil over medium heat. Add onions and mushrooms and sauté until limp. Add other veggies and cook for another 2 minutes.

Beat eggs, herbs, salt and pepper together and pour over vegetables. Just before eggs are about to set, loosen edges with spatula and sprinkle with cheese. Remove from heat. Place under broiler for about 2 minutes.

Cut into 6 wedges. Garnish with avocado and tomato slices or serve with green salad.

Serves 6.