Breakfast is my favorite meal of the day and I love to eat it any time of the day. One of my favorite childhood memories is my dad cooking dinner on Sunday nights after we came home from church. He always cooked us bacon and pancakes. He would cook each of us 2 big pancakes and top it off with a pancake in the shape of the letter that our first name started with. For me, that would be an “S”.
Now that I’m all grown up, I still like breakfast for dinner. I love to make omelets because they are so versatile and you can use up leftover veggies so they are always different. Sometimes I change things up and make a frittata instead. A frittata is simply a thicker egg and veggie mixture that you cook in your skillet with the lid on. When I have a little more time, I might make a quiche instead and put my egg mixture in a pie shell.
Add a salad and a piece of fruit to round out your “breakfast” and dinner is ready to eat in a jiffy!

Garden Frittata

This frittata with its blend of colorful vegetables and fresh eggs makes a deliciously nutritious single-dish meal for breakfast, brunch, or supper.
Prep time: 25 minutes
Makes: 4 Servings

Ingredients

• 4 large eggs
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 medium unpeeled red potatoes
• 1/2 tablespoon olive oil
• 1 bunch Italian kale, or other kale variety (approximately 6 oz)
• 1/4 cup chopped onion
• 1/2 red bell pepper (chopped)

Directions

1. Beat eggs, pepper, and salt in large bowl, set aside.
2. Microwave potatoes until slightly soft, but not completely cooked, then cube. (Alternate method without microwave: cube potatoes and boil 5 minutes until slightly soft, drain)
3. Chop remaining vegetables while potatoes cool. Mix vegetables together.
4. Heat oil in a 10-inch non -stick skillet. Sauté vegetables for 5-8 minutes; add to eggs and mix well.
5. Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes.
6. Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160ºF.

Notes

Serving Suggestions: Serve with 8-oz glass of fat-free (skim) milk and 1/2 sliced orange.
Source: USDA recipe finder
Suzanne