Frittata

I had a long video conference today, and forgot to eat beforehand. so, for the last 30 minutes or so I was thinking about what I would eat. I have run out of left over turkey soup...so needed something else that I would make once and eat for a couple of days while sick. I've never made Frittata's because I've never had a frying pan that can go in the oven..and all the recipes suggest this. I finally bought such a pan though, and I had all the ingredients so thought I'd give it a shot. The procedures are loosely based on a basic Frittata receipe in the Moosewood cookbook. Here's what I did:

I sauteed almost 2 cups of quartered, thinly sliced red potatoes, 1 small thinly sliced onion, a handful of washed and chopped green beans, 2-3 garlic pressed garlic cloves, 3 large sliced mushrooms, and half a red pepper in 3 T olive oil (I would reduce this in the future....this was less than the Moosewood cookbook called for, but still more than necessary I think).

While that was cooking I whisked together 8 eggs and 1 Cup of plain almond milk.

I added salt and pepper to the potato-onion-etc. mixture, poured the eggs + milk overtop and let it cook on low on the stovetop while I grated 4 oz light cheddar cheese.

I sprinkled the cheese on top and put the whole thing into the oven, uncovered. Bake for 25minutes until puffed up and golden.

I'm not a big fan of eggs that are "browned" in any way (I never order omlettes) but I really loved this! This is not a low-fat version really though. I had room in my daily points to have the higher-fat version, but you could easily substitute egg whites for some of the eggs, and probably could cut the cheese in half and still have a pretty fantastic frittata. I ate this on it's own because salad is not all that appealing when you're sick. But, it would be perfect with a salad and not much else as it's super filling!

It made 4 large servings, 6 medium servings or 8 small servings.