Zucchini and Tomato Frittata
1/2 of an onion, chopped
1/2 zucchini, chopped into bite sized pieces
2 tomatoes, seeded and chopped into bite sized pieces
1 tablespoon “milk” (we use rice, but soy or any other alternative will work)
1 tablespoon of vegetable or olive oil
Heat oil in a 9 inch oven proof skillet over medium heat. Add onions and zucchini and saute until soft. Add tomatoes, and cook about 3-4 minutes. In a bowl, scramble together eggs and “milk”. Pour over vegetable mixture, and cook until bottom sets. Set oven to broil. Place skillet in oven, and cook frittata until cooked and top starts to brown.
(you can mix up your veggies as well. Chopped mushrooms, chopped boiled potatoes, and even ham will work in this)