Vegetable Frittata

Into tapas? Try this quick and easy vegetable frittata.  Perfect for a quick lunch, a late night dinner , or as part of a tapas party. It’s a terrific way to eat veggies! . Substitute eggs for egg whites for a low cholesterol version.

Ingredients: (for one 8-inch frittata)

2 cups cooked vegetables, such as broccoli, asparagus or green beans
4 eggs, beaten
1/2 onion, minced
2 Tbls olive oil
grated Pecorino Romano to taste

For best results, use a non-stick 8-inch pan. Sauté the onion in the oil till golden brown. Add the vegetables, salt & pepper to taste. Pour the eggs, let cook till barely set. Gently, slide the frittata on to another dish, then place back into pan to cook the other side, for about 3 minutes. Slide onto serving dish sprinkle with freshly grated pecorino Romano and enjoy!

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