Quick Vegetable Frittata

A budget friendly meal using potatoes and any vegetables you have on hand.

2 small potatoes, peeled and diced
1/4 cup sliced mushrooms
1 Tb diced green peppers
1 Tb diced sweet red pepper
1 green onion, chopped fine
1 Tb garlic olive oil or plain olive oil
4 eggs, beaten
3 slices of American cheese
Chopped tomatoes, sour cream or salsa for serving

Place the potatoes in a medium sized saucepan. Cover with water and bring to a boil. Cook until just tender, about 5 to 7 minutes. Drain.

Then add the mushrooms, peppers and onion to the pan. Drizzle with the garlic oil and sauté until the onions and peppers are tender. Set aside.

Coat a non-stick medium sized skillet with cooking spray. Add the eggs and gently cook over medium heat, pushing the eggs toward the center of the pan and allowing the uncooked part to flow out to the edges of the pan.

When the eggs have just set, spoon the vegetable mixture over the top. Remove from the heat. Place the cheese slices on top and cover with a lid to just melt the cheese.

Divide onto two plates and garnish with tomatoes, sour cream and/ or salsa.

Makes 2 servings.

You can replace the mushrooms and green peppers for any vegetables you have on hand. You can also increase the amount of vegetables and use less potato. This is a very adaptable recipe.