Easy Frittata

I'm all about having a good but healthy breakfast. Because of this, I'm always looking for quick and easy recipes that are filling without many calories. Today I went back to an old favorite: vegetable frittata. I don't use cheese, but most people like it better that way.

Vegetable Frittata

Yield: 6 servings

6 eggs

1 russet potato

1 large tomato

1-2 Tbsp dried minced onion 

1/4 c shredded cheese (optional)

Preheat oven to 350 F. Crack 6 eggs into a bowl. Wash russet potato and cut into cubes about 1/2" x 1/2". Dice tomato. Add potato pieces and chopped tomato into eggs. Add 1-2 Tbsp dried minced onion (more if you like onions, less if you don't). If desired, stir in shredded cheese. Spray pie pan with non-stick spray. Poor in egg mixture. Put in oven for 30-35 minutes until mixture is set and top is just beginning to brown. Cut into 6 pieces. Let cool for 5 minutes. Enjoy!