What a wonderful morning. I got up around 8 went out side and picked a fresh zucchini, some tomatoes off the vine, started putting water in the pool, enjoying my one cup of Joe, and the beautiful morning. I decided while laying in bed that I wanted to mix up the usual morning low carb breakfast, and instead of doing just eggs and Canadian bacon, or eggs and eggs again I would make a skillet frittata. It turned out great, and is not only for those of us that are SB Dieting. And did I say it was EASY? Here it is:
2 tsp. Olive oil
1/2 cup sliced onions
1/2 cup bell pepper
1/2 cup zucchini
2 small garden tomatoes diced
1 tbsp. chopped fresh basil
pinch of fresh ground black pepper
2 eggs, 1 egg whites beat (or liquid egg substitute)
1/4 cup fat free evaporated milk
1/2 cup ricotta cheese or can use Cottage Cheese
3/4 ounce shredded mozzarella ( I used smoked mozzarella)
Coat your oven proof skillet (10 inch) with cooking spray. Place on medium low heat until hot. Pour in your olive oil and heat. Then add the onion, bell pepper, zucchini and saute over medium heat till the vegetables are lightly browned, 2-3 min. Add tomatoes and basil and black pepper to the skillet, stir to combine. Cook until the flavors are blended, you will be able to smell it. Approx. 2 min.
Preheat your broiler. Mix together eggs, ricotta or cottage cheese, milk till smooth. Pour the egg mixture over the vegetables and cook Covered, till the bottom is set, and the top is slightly wet. Transfer the skillet to the broiler and broil till the top is set, about 3 min. Sprinkle with cheese and broil till it melts.
Makes 2 servings