Summer Vegetable Frittata

Here’s a recipe for all your summer vegetables to help you reach your nutrition goal of five servings of fruits and veggies a day. Try this easy frittata recipe for breakfast, lunch or dinner!
1 tablespoon olive oil
1 summer squash, diced
1 medium zucchini, diced
½ red bell pepper, chopped
½ onion, chopped
2 garlic cloves, minced
1 tomato, seeded and chopped
8 large eggs
Preheat broiler. Heat olive oil in a 10-inch, oven proof skillet. Add all vegetables except tomato and sauté until tender, 5-7 minutes. Add tomato and cook until liquid has evaporated. Whisk eggs until well blended, season with salt and pepper, and add to skillet.  Stir to blend well with vegetables. Cover and cook on medium heat until center is just beginning to set, 10-15 minutes. Place skillet under broiler for 3-4 minutes until the eggs are set. Serve warm.
You can customize this recipe any way you would like. Add diced chili pepper and chopped cilantro to give it a Mexican flair. For a French-style dinner frittata, replace the zucchini and squash with diced carrots and yellow bell pepper and top with ½ gruyere cheese for last 30 seconds under broiler.
Makes 4 servings.

Nutrition Information:
Calories 217
Total Fat 14.9g
Sodium 163mg
Carbohydrates 6.3g