Vegetable Frittata

This week’s menu:
Vegetable Fritatta
Whole Grain Toast
Fresh Fruit Salad in Melon Bowl


Shopping List:
cooking onion
garlic
green pepper
broccoli
zucchini
2 tomatoes
potatoes
eggs
parmesan cheese
mozzarella cheese
whole grain bread (pictured is flax bread)
Salsa (optional side garnish)
Canteloupe
Blueberries
Strawberries
Peaches
Plums
Maple syrup
Whipping cream (optional)


Recipe: Vegetable Frittata
1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup diced green bell pepper
1 zucchini, halved lengthwise and cut in 1/4 inch slices
½ cups chopped broccoli
2 cups cooked and diced potatoes
1 cup chopped fresh tomatoes
6 eggs
salt and pepper to taste
1/4 teaspoon dried oregano
1 pinch cayenne pepper
1/2 small tomato, sliced
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions
1. Preheat the broiler on your oven.
2. In a frying pan with an ovenproof handle heat the oil and saute onion, garlic, green bell pepper and broccoli over low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
3. Then add the chopped tomatoes, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
4. Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
5. Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
6. Slip the pan under the broiler for a few minutes, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

Recipe: Fresh Fruit Salad in Melon Bowl

Prepare fresh fruit salad by washing and slicing fruit. Mix together in a bowl and drizzle with maple syrup. From the canteloupe, scoop out melon balls to within 1 inch of rind, and add them to the salad. Serve salad from the saved melon bowl.
Garnish with whipping cream, if desired.