Good Stuff

Garden Veggie Frittata with Chives and Parmesan

This is a great recipe to incorporate veggies currently thriving in your garden or at the local produce stand.

8 eggs, well beaten
1 T olive oil (more or less, depending on your pan)
3 cups chopped garden veggies (I used zucchini, spinach, roma tomatoes and about 1/2 an onion)
1 tsp. Spike Seasoning (or use any seasoning mix that goes well with vegetables)
Fresh ground pepper to taste
2 T chopped chives
1/2 cup parmesan cheese

Heat olive oil in pan, then add chopped zucchini, green bell pepper, and onion. Season vegetables with Spike Seasoning and black pepper and cook about 5 minutes, until just starting to soften. Add 2 T chives and cook about 1 minute more.

Pour in eggs, lower heat and cook 5 minutes. Sprinkle with parmesan cheese, cover pan, and cook 5-7 minutes more, or until eggs are set and frittata is slightly puffed up. If you want to brown the top, place frittata under the broiler for 2-3 minutes, turning as needed, until top is lightly browned.

Serve hot, sprinkled with chopped chives if desired. Makes 6 servings.

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