Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Tuesday, March 22, 2011
"Unbroken" Veggie Frittata
3 Tbsp Rosemary-infused oil 1 bell pepper, seeded & chopped 1/2 onion, chopped 1 small zucchini, chopped 1 cup sliced mushrooms 3 cloves garlic, minced 8 large eggs 2 tomatoes, chopped 1/4 cup feta cheese, crumbled 1/2 cup (your favorite brick cheese), shredded Salt and pepper to taste
In a medium-large skillet, saute the pepper, onion, zucchini, mushrooms and garlic in the rosemary oil until tender. Break the eggs carefully to form a top layer over the veggies. Cover and cook until the egg whites look white. Cut through the eggs with a spatula, allowing the yokes to run. Top with tomatoes and cheeses and cover, cooking just until cheese melts. (Add salt and pepper as you go along, to taste). Cut into wedges and serve. Makes 4 breakfast servings under 300 calories each.