Recipe: Italian Frittata (serves 1)

ITALIAN FRITTATA

1 teaspoon olive oil
1 new potato (1/8-inch slices)
4 medium-size mushrooms, sliced
1/2 cup sliced zucchini (1/8-inch slices)
1/4 medium-size red bell pepper, seeded and cut into 2 by 1/4-inch strips
1/2 scallion (both green and white parts), chopped
1/4 teaspoon minced garlic
1/2 cup non-cholesterol egg product (or 2 eggs)
1 tablespoon freshly grated Parmesan cheese
1/8 teaspoon dried basil or 1/2 teaspoon minced fresh
1/8 teaspoon dried oregano or 1/2 teaspoon minced fresh
1/8 teaspoon freshly ground black pepper
OPTIONAL GARNISHES:
Freshly ground black pepper, freshly grated Parmesan cheese, sprinkling of paprika, sprig of fresh parsley or fresh basil leaves

Heat oil in a medium-size skillet over medium heat. Add potato slices; cook for 2 minutes, stirring occasionally.

Add mushrooms, zucchini, bell pepper, scallion and garlic. Cook about 5 minutes until vegetables are tender.

Meanwhile, in a small bowl, stir together egg product, Parmesan, basil, oregano and pepper. Pour egg mixture over cooked vegetables. Set cover askew over pan, allowing steam to escape. Cook over medium heat about 3 minutes. Lift up cooked portion of egg, and let uncooked parts flow to bottom of pan. When egg is set and a spatula can be run around edges, slide frittata from skillet onto a serving plate. Garnish and serve immediately.

Makes 1 serving
Source: The 15-Minute Single Gourmet by Paulette Mitchell by Paulette Mitchell