Frittata
with Vegetables, Potato and Cheese

Ingredients:
Egg Mix
3 cups scrambled eggs about 12
1 teaspoon sea salt
1 teaspoon Mrs. Dash seasoning
1 teaspoon Dijon mustard
1/2 teaspoon pepper

Filling:
1 cup mini bell pepper slices
1 small green zucchini sliced
1 small yellow zucchini sliced
1 cup chopped white part of leeks or onions
1 cup rough chopped artichoke hearts
1 cup sliced fingerling potatoes
4 cups loose packed spinach
1 cup chopped kale
8 leaves Fresh basil chopped in strips
sliced grape tomatoes
1 /2 cup cooked garlic onion puree

Cheese
6 oz cheddar/ Mozzarella (either or both) about 2 cups
3 oz shredded parmesan cheese about 1 cup loose

2 tablespoon olive oil for saute

Frittata that is cooked in a non stick oven safe Skillet
Like this Calphalon Nonstick and oven proof 12-Inch Omelette Pan

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2. The Onion garlic puree is made by simmering 1 medium onion chopped and 10 cloves garlic in 1/4 cup water for 3 3 minute intervals covered in the microwave or simmered for 10 minutes on the stove. Then puree in a food processor.

You can use this to flavor lots of dishes.

Pre Heat oven to 400 degrees F

3. Chop onions and slice the vegetables and potatoes.

4. Saute the onions first vegetables in olive oil for 1 minute then add the zucchini, peppers and potatoes.

5. Add 1/2 cup of the garlic onion puree, and cook for 15 seconds, Then add the spinach, basil and tomatoes.

6. Add the egg mix and then the cheese.

7. Cook for few minutes turning eggs on the bottom with a rubber scrapper.

Skewered Brussels Sprouts

Quiche with Kale and vegetables
(low calorie)