Frittata

A great postworkout high protein breakfast!

2 large eggs
1 small zucchini, julienned (or any combination of finely chopped veggies)
2 Tbsp grated parmesan cheese
3 mint leaves, torn (substitute thyme, basil, chives, italian seasoning, etc)
salt and pepper to taste (the cheese is salty so don't add too much salt)
1 Tbsp olive oil

Heat oven to 400. Break eggs into a mixing bowl and whixk well. Drizzle in a bit of water. Add zucchini, cheese, mint, salt and pepper. Drizzle oil into 5-1/2 inch skillet. Pour in egg mixture. Bake 12-15 minutes or until eggs are just set. Let stand 2-3 minutes before serving.
Yield: 1

This recipe can easily be doubled or even quadrupled. Just use a larger skillet to bake the frittata and test the center for doneness. I usually quadruple the recipe and bake in my large skillet for 12-15 minutes and it is perfectly done.