Frittata

You Will Need

2-3 tablespoons olive or canola oil
medium onion, coarsely chopped 
2 medium bulbs garlic, sliced
2/3 bell pepper (mix one or more colors), cut in strips
1/2 medium zucchini, cut in 1 inch strips
1/2 yellow squash, cut in 1 inch strips
5 small Portobello mushrooms, sliced
1 medium cooked white potato, cubed
4 – 5 eggs
1 teaspoon cumin
ground black pepper

Serves 2-3

What To Do

Cook potato in microwave until tender.  In a medium (10”) nonstick omelet pan, over medium heat, add onions, garlic, cumin and pepper to olive or canola oil.  Stir together.  Add remaining ingredients except potato.  Sauté 5-7 minutes until ingredients are nearly tender.  Add cubed potatoes and stir until potatoes are mixed in with other ingredients.  Beat eggs in a bowl to create omelet mixture.  Pour eggs evenly over ingredients in pan.  Keep moving eggs away from side of pan with spatula until eggs set and Frittata can be moved. Invert a large plate over the pan.  Flip the pan and plate together, so the Frittata falls onto the plate.  Gently slide the frittata back into the skillet and cook other side until the eggs are fully set, 1-2 minutes.  Allow to cool slightly.

Source: ​Michael Concannon