fritatta

For a yummy fall meal, try this fritatta.

Fall Fritatta

Sauté
1/8 C olive oil
1/2 onion, diced
1 red or orange sweet pepper, diced
1 zuchini, diced
3 leaves of basil, ribboned (roll them up & slice or snip them)
1 pinch of coarse salt

Whip
6 eggs
3/4 C milk

Heat eggs in non-stick covered non-stick pan on medium heat. When almost set, gently press vegie mixture into the top.

Add
1/2 C shredded cheddar
1/2 C crumbled feta

Cover until cheese melts. Remove from heat.

Add
1 diced tomato
3 leaves basil, ribboned

Slide out of pan and onto plate. Serve.