Vegetable Frittata

6 medium or large eggs
1/4 teaspoon pepper
1/2 teaspoon oregano or basil
1/2 cup (2 ounces) shredded cheese
2 teaspoons vegetable oil
1 small onion, chopped (about 2/3 cup)
1 clove garlic, chopped, or 1/8 teaspoon garlic powder)
1 1/2 cup fresh, canned or frozen mixed vegetables (green beans, zucchini, peas, corn, broccoli, mushrooms)
1 medium tomato, sliced

Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.

Heat oil in a 9 inch frying pan. Add onions, garlic, and other vegetables and cook on medium until soft.

Pour egg mixture over vegetables. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan. Cook until eggs are set, about 6 minutes.

Top with tomato slices. Cut into 4 wedges; serve hot.

Servings: 6