Recipe: Breakfast Greek Frittata

This makes a flavorful meal full of superfoods, providing a mix of protein and complex carbohydrates. It's an ovo-lacto-vegetarian recipe.

This can be eaten fresh, or stored and re-heated.

• 4-8 eggs
• 1/2-1 tomato, or handful of cherry tomatoes
• 1/2-1 whole onion
• 1/2-1 medium whole potato
• 1/2-1 C fresh spinach
• 1/2-1 C mushrooms
• 1-2 oz feta cheese
• 1-2 Tbsp olive oil
• Italian seasoning
• Salt
• Ground black pepper

1. Beat eggs in a mixing bowl.
2. Chop tomatoes, mushrooms, and spinach coarsely. Fold into eggs.
3. Cube cheese. Fold into eggs.
4. Fold in salt and pepper to taste.
5. Chop onion coarsely.
6. Grate potato.
7. Heat oil in a pan large enough to hold the entire frittata.
8. Saute onion in oil until clear. Add Italian seasoning to taste.
9. Add potato and saute until golden. Add salt and pepper to taste.
10. Spread potato and onions across bottom of pan as a crust.
11. Pour in egg mix and spread evenly across crust.
12. Cover with a lid and continue heating until egg is firm, 5-10 minutes. The crust will caramelize on the bottom. The olive oil will bubble and release the crust from the pan, so the frittata slides out easily onto a serving plate.

Slice into 8 wedges. Serve with a sugar-free salsa; my favorite brand is Pace.

WW points: 3 points per ounce of cheese, 4 points per Tbsp of olive oil; 1-2 points per wedge.