Primavera Frittata

Ingredients

 * 3 large eggs
 * 2 teaspoons skim milk
 * ¼ cup grated cheddar cheese
 * pinch of sea salt
 * freshly ground pepper, to taste
 * 1 teaspoon chopped fresh herbs: tarragon, chives, italian parsley or basil
 * 1 tablespoon extra virgin olive oil
 * ¼ cup red onion, finely chopped
 * 4 broccoli florettes, coarsely chopped
 * 10 fresh or frozen asparagus spears, peeled and cut into pieces
 * 1 cup of fresh spinach, washed and cleaned
 * 1 small zucchini, sliced thin
 * 4 small red potatoes, cooked and sliced thin

Directions

 * 1) Preheat the oven to 350°.
 * 2) In a bowl, beat the eggs with the milk, then season with salt and pepper, and add the chopped herbs.
 * 3) Set aside.
 * 4) In a six-inch, non-stick omelet pan, heat the olive oil over medium heat.
 * 5) When hot, add the chopped onion and sauté until translucent, about 5 minutes.
 * 6) Add the rest of the vegetables to the pan, and sauté for another 5 minutes.
 * 7) Add the egg mixture to the pan and stir well.
 * 8) Sprinkle the grated cheese over the mixture.
 * 9) As the mixture begins to set, place the pan in the oven and bake for 4–5 minutes, until firm.
 * 10) Allow the frittata to cool slightly, and then cut into wedges.


 * Recommended alternatives:
 * 1) To make a lower-fat frittata, substitute one whole egg and two egg whites, or three egg beaters for the eggs.
 * 2) Substitute soy milk for the skim milk, and tofu cheddar cheese for regular cheddar.