Summer Frittata

OK, let's face it--eggs are really underrated in their versatility and they still have such a bad reputation thanks to the "anti-egg" campaign of the 1990's. I am not sure how we came about degrading such a natural wholesome goodness of the egg--which is full of good fats, good vitamins and rich in proteins. We think of eggs as boring, additive ingredients made to make a dish more cohesive. So I wanted to rethink the egg and rethink breakfast, but in my genius rethinking of the egg I ended up with an old classic--a Fritatta. A frittata is basically an open faced omelette--once again making the egg the background scene for a main dish. Let me just emphasise, though, that the egg in this dish is as much a benefit to this dish as a 400 small block engine is to the Camaro.

Summer Frittata
serves 2
4 whole large eggs
1/2 cup shredded zucchini
1/4 cup shredded peppers
2 cloves garlic pressed
1/2 small onion shredded
1/2 sweet red pepper shredded
1/4 cup fresh cilantro chopped finely
2 fresh basil leaves chopped finely
2 ounces feta crumbled

Preheat a non stick skillet on medium heat. In a mixing bowl beat eggs until frothy. Add in the rest of the ingredients except the feta. Pour the Frittata batter into the pan, moving the mixture around to ensure there is no pan showing. Cover and cook until egg is firm--about 7 minutes.
Invert egg onto a serving platter and top with feta cheese. Serve warm.

Calories Per Serving: 235
Protien: 17 grams
Carbohydrates: 7 grams
Fat: 15 grams



Other Good Ideas:
- You can vary the vegetables in this depending on the season. Shredded potato, squash, peas, brocolli etc
-You can serve this cold making it an excellent ( I wanted to say egcelent I admit it) luch box menu item