day 38, recipe 38: Potato Frittata

It's really, really hard to find brown bag lunch recipes that I actually want to make. And they have to stand up to the options available in the food court if I'm going to be happy to bring them, y'know? This recipe doubles as a breakfast on the run or a yummy healthy lunch! It can be eaten cold or hot, and is especially good with a little bit of salsa. Modified from original recipes I found because I didn't have any spinach on hand.

6               large eggs
1/3 C         milk
7               white mushrooms, diced
1/2            broccoli head, cut into bite size pieces
2               cloves of garlic, minced
3               medium potatoes, washed, peeled & cut into thin circles
2               green onions, white & green parts, sliced
2 T            vegetable oil
1/2 C         part skim mozzarella cheese, shredded

In a bowl, combine eggs & milk; whisk together to "scramble" the eggs.
Heat oil over medium heat and add potato circles. Season with salt and pepper and cook covered for about 8 minutes.
Add all your vegetables to the skillet and cook for about 2 more minutes.
Pour egg mixture into skillet and reduce to medium low, cover and cook for about 10 minutes, until all the egg has cooked.
Heat the broiler in your oven. Sprinkle frittata with cheese & place under broiler for about 3 minutes.
Remove from oven, let stand for 3 minutes. Cut into 8 slices & serve, or pack into individual ziploc containers!