Recipe(tried): Vegetable Frittata

Kelly, if you still eat cheese and eggs I guaranty you will enjoy this easy, tasty and healthful recipe:

Veggie Frittata

1 cup of one or two theme veggies (good choices are chopped bell pepper, diced potato, sliced tomato, chopped broccoli, thin asparagus spears sliced diagonally, mushrooms, etc.)
3 scallions, sliced
6-8 eggs
1/4 cup milk
1/4 cup Parmesan cheese (if desired)
1/4 tsp. garlic powder
black pepper and salt to taste
2 tsp. parsley and another herb like basil or oregano to taste
1/2 cup shredded mozzarella or Cheddar cheese

Prepare your veggie or veggie combo and scallions. Break eggs into a bowl and beat well with milk, seasonings and Parmesan, if using. Spray a large non-stick skillet (with an oven safe handle) with Pam and heat over medium high. Saute prepared veggies and scallions. When crisp-tender, pour in eggs. Using a spatula, when eggs begin to set, lift edges of cooked eggs and let uncooked run underneath. Meanwhile preheat oven to 400 degrees F. When eggs are set but still wet on top, sprinkle cheese over all. Place skillet in preheated oven and bake until frittata is puffed and brown on top. Alternatively you can finish it under the broiler. Serve with Italian bread and a simple green salad.