Healthy, Low-Fat Creamy Veggie Soup

So easy, so yummy. This is a good template for quick, after-work soup on a cool evening.

1. Place 3 cups finely chopped veggies (I used onion, carrots, celery & broccoli) in a medium sauce pan
2. Cover with veggie or chicken broth and cook until barely tender
3. Add 2 cups milk and salt and pepper, tarragon, rosemary or other seasonings to taste.
4. Heat through then sprinkle 1 cup of potato flakes in the soup to thicken it.

"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.