Simple Vegetable Frittata

Found this on Pinterest: livingwellspendingless.com The base of this frittata is excellent, butter and half and half. Ha! You can chose whatever vegetables and herbs you have on hand. The frittata is cooked entirely on the cooktop. Mushrooms, shallot. chopped, fresh parsley, and extra sharp cheddar was my ingredients of choice. Reheat in the oven at 350-degrees; as I think the microwave makes egg dishes soggy. With just the two of us, the toaster oven is perfect. Great to wake up on a Saturday morning and breakfast is in10 minutes

Ingredients:

• 2-3 cups chopped. fresh vegetable of choice
• 1/4 cup or more chopped, fresh herbs of choice
• 2 tablespoons unsalted butter
• 8 eggs, beaten
• 3/4 - 1 cup half and half (may use milk)
• 1 1/2 cup shredded cheese of choice
• salt and pepper to taste

Directions:

Combine the beaten eggs, half and half, shredded cheese, fresh, chopped herbs and salt and pepper.

Melt butter in a non-stick pan over medium heat. Add chopped vegetables of choice and saute till soft and all the butter is absorbed. Distribute the cooked vegetables evenly in the pan.

Slowly add the egg mixture on top of the vegetables. Cook covered over medium heat until eggs are set and puffy. About 20 minutes.

Celery Salad

Kendra, the gal that does my nails, turned me on to this recipe. Her husband is Chilean and I was curious about a traditiona dish his mom might make. This is similar to a cucumber salad, very refreshing on its own or on top of your regular lettuce salad. I love it! I do not have exact measurements of the ingredients and that is the beauty of it; you can do whatever amounts you like... Below is just a guideline.

Ingredients:

• 5-6 stalks celery, cubed
• 1 bunch scallions, white parts chopped
• 1/4 cup chopped, fresh cilantro leaves
• 1-2 tablespoons fresh squeezed lemon juice
• 1 tablespoon good quality olive oil
• salt to taste

Directions:

Toss all in a bowl and enjoy!