- 1/2 cup chopped zucchini
- 1/4 cup chopped green pepper
- 1/8 cup diced onion
- 1 small red potato, sliced
- 1/4 cup chopped Roma tomato
- 1 clove garlic, minced
- 1 tablespoon butter
- 5 eggs
- 1/8 cup milk
- 1/4 teaspoon salt
- 2 ounces aged White Cheddar cheese, sliced
In a medium skillet melt the butter, add the vegetables and cook until tender.
In a bowl whisk together eggs, milk, salt and pepper. Pour over vegetable mixture and cover.
When eggs are almost set, remove from heat and layer cheese on top. Add tomato slices.
Place frittata under broiler and broil until eggs are completely set.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.