Sauteed Vegetable Fritatta

My favorite breakfast as it is so easy, versatile & delicious! You can substitute or add any veggies you have on hand. Make sure to cut them all in same size so they cook evenly.

Ingredients

1/2 c diced sweet onions
2 cloves crushed garlic
2 T olive oil
1 c sliced mushrooms
3-4 handfuls fresh baby spinach
6 large eggs
1/3 c milk or cream
Salt & pepper
1 tsp dried tarragon
1 c sliced cherry or grape tomatoes
1 c grated swiss cheese (you can used sliced; enough to cover the fritatta)

Preheat oven to 350*

Add olive oil to 10" oven proof pan (I use a cast iron pan) and saute the onions and garlic over medium heat for 5 minutes; add the mushrooms and continue cooking for another 4 minutes or until all or tender and onion is translucent. Toss in spinach and cook until wilted.

In the meantime add eggs, milk, salt & pepper and tarragon to a large bowl and whisk until combined. Pour over sauteed vegetables in pan. Cook until only half the mixture moves when you move the pan back and forth.  You will be cooking it the rest of the way in the oven.  Add the sliced tomatoes evenly over the egg mixture; cover with cheese. Place in oven.

Bake for approximately 20-25 minutes or until mixture no longer moves and cheese is melted.

Remove from oven and let sit 10 minutes.  Run knife around pan, cut in slices and serve!

Sausage, Cabbage & Vegetable Soup

Ingredients:

8 oz. (or 4 links) hot or sweet Italian sausage, removed from casings
1 large onion, chopped
2 large sliced carrots
2 celery stalks, cut in 1/2" pieces
1 can (14-1/2 oz.) reduced-sodium vegetable broth
1 c water
2 tsp. minced garlic
1 small head of green cabbage, cut thin
1 T flour

Break sausage into chunks into a large pot or Dutch oven. Cook over medium-high heat, stirring often, until browned.
Add onion, carrots & celery.  Cover and continue cooking over medium heat until onions begin to soften, about 3 minutes.
Add broth, 1 c water and garlic.  Simmer 5 minutes or until carrots are almost tender.
Stir in cabbage; cook 5 minutes until vegetables are tender.
In a small bowl, stir flour and remaining 1/4 c water until blended.  Add to soup and cook 2 minutes.

(Recipe adapted from Woman's Day - March 2010)