Down-Home Vegetable Frittata

The original recipe is called "Down-Home Vegetable Frittata"

1 tsp extra-virgin olive oil
1 med yellow onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
4 beaten eggs, or 1 c egg substitute
2 Tbsp freshly grated parmesan cheese
1/2 tsp chopped fresh rosemary or oregano, or 1/4 tsp dried
1 lg baking potato, cooked and cubed
1 med tomato, chopped
Salt and freshly ground black pepper
Spicy tomato salsa, for garnish

Heat oil in a lg nonstick skillet; saute onion, garlic, and bell pepper until soft, about 3 min. Combine eggs, cheese, herbs, salt and pepper in a bowl. Add potato and tomato to the skellet and immediately top with the egg mixture. Cook over low heat until nearly cooked through; top should be slightly uncooked. Transfer skillet to broiler for a minute, or until top is done and slightly browned. Loosen frittata around the edge with a narrow spatula and slide frittata from skillet to a plate. Cut into quarters. Serve with spicy tomato salsa.

Serves 4 (Per serving with eggs: 209 cal; 7.3 g total fat(2.3 g saturated); 26 g carbohydrate; 1 g protein; 3 g fiber; 130 mg sodium.)

I couldn't find the recipe, and anyway, I only use recipes as guides and do my own thing. So I made the frittata with onion, spinach, a Yukon gold cooked potato, canned diced tomato, and a generous sprinkling of McCormick Grill Mates Montreal Chicken spice, 5 eggs because of the extra tomato liquid, and let it set up over low heat in the skillet covered with a lid to help cook it through better. When done, I loosened it from the pan, folded it over, ground some fresh black pepper over, and slid it onto a plate to serve. The ingredient combination on this frittata is excellent, and we enjoy it every time, with whatever variation I happen to feel like, though the egg, potato, tomato is the same. No cheese for me. Pat added a dash of Tabasco as he likes that on his eggs.

Extra Note- Why it's good for you: Onion, garlic, pepper, tomato, and herbs contain antioxidants. Eggs contain antioxidants and brain-protecting choline. Science says - Eating about three eggs a week as a teenager cut odds of breast cancer risk later in life by 18 percent, find Harvard researchers. Hmm. I'll bet vegan will improve things even more though. Oh well, once in a awhile, maybe an egg dish?