Frittatas – so much you can do with them and I like to cut up left overs into single servings so I can pop out of the Freezer and into the microwave for a quick meal.

You need a 10” oven proof nonstick skillet and a little time.

Ingredients

• medium potato cute into ½ inch cubes
• 6 large eggs
• 5 Egg whites – I used packaged
• 1 teaspoon dried tarragon
• ¼ teaspoon black pepper
• ½ teaspoon salt divided in two
• 1 egg plant or 2 small Italian eggplants – cube in ½ inch pieces
• 2 plum tomatoes cube in 1/2″ inch pieces
• 1 medium zucchini cube in ½ inch pieces
• 2-3 tablespoons slice black olives
• 6 tablespoons grated parmesan cheese
• Small handful of grated pizza cheese – or cheddar
• About 1 tablespoon or less of olive oil

How

Preheat oven to 350

In a steamer cook the potatoes about 5-7 minutes until fork tender

Meanwhile in blender combine eggs, tarragon, pepper, half the salt – Using the blender made a fluffier airier frittata.

In a large nonstick oven proof skillet heat oil over medium heat

Add zucchini cook about 2 minutes until it begins to soften

Add eggplant and the remaining salt cook about 3 minutes

Add the tomatoes and olives stir to combine cover and cook about 3 minutes until the eggplant is mostly tender and the tomatoes have given some liquid.

Add potatoes and toss to combine

Add the egg mixture (I gave it a very short quick pulse to combine again) and cook about 2 minutes or until the edges start to set.

sprinkle with cheeses

Bake for about 25-30 minutes or until the frittata is set, puffed and browned.

Let set for 3-4 minutes before serving