Frittata

Vegetables from your own garden and eggs from your own chickens!  This has the makings of a wonderful start to the day!  A few months ago, I transitioned to a low-carb lifestyle.  I had lost weight on a low carb diet 15 years ago and knew it worked, but wasn't sold on it as a long term lifestyle.  My husband's cholesterol and my tight pants pushed me over the edge.  Enter the New Atkins diet.  Much is the same; you still limit carbs and enjoy proteins and fats, but the new version emphasizes vegetables from day one.  Yay!  I like that!  Here's a recipe that is endlessly flexible to get some veggies in at breakfast:

FLEXIBLE FRITTATA FOR TWO

First thing - set oven to low broil

3 eggs

1 1/2 Tbl. sour cream

salt/pepper to taste

1/2 cup leafy vegetables or 1/3 cup baby squash

olive oil for sauteing

1/2 cup cheese, shredded

Saute fresh spinach or squash that has been cut into 1/2 in chunks in a non-stick saute pan.  Cover pan for 2 minutes to allow veggies to soften.  While vegetables are softening, whisk the eggs and sour cream until you can no longer see chunks of sour cream. Pour egg mixture over the softened veggies and add salt & pepper to taste.  Use your spatula to lift the edges of the eggs as they begin to set so uncooked egg will run underneath.  When the bottom has set but the top still needs to cook add the cheese on top.  Place the whole saute pan under the broiler for about 3 minutes.  Remove when the cheese is beautifully brown.  Cut into 4 wedges for ease of serving - 2 wedges each for a serving.

Combinations that have worked in The Maven's kitchen:

• leftover sauteed baby squash & monterey jack
• spinach, garlic & chunked fresh mozzarella
• baby tomatoes, garlic, chopped bacon & cheddar
• 1" asparagus pieces & feta