Just made a delicious vegetable frittata.

5 large eggs
About ½ pound thin-skinned potatoes, scrubbed and diced
½ pound mushrooms, rinsed and thinly sliced
2 teaspoons salad oil
3 to 4 green onions, ends trimmed, thinly sliced
1/4 cup chopped sweet onion
2 cloves garlic, diced
12 plum tomatoes, seeded and chopped
Chopped spinach or lightly cooked asparagus
1 teaspoon dried Italian parsley, chopped
Salt and pepper to taste
1/3 cup cheddar cheese, grated
½ cup water

In a 10 to 12-inch frying pan with an ovenproof handle, heat pan and add oil.

1. Sauté garlic and onions on low heat until soft, about 10 minutes. Set aside.

2. Combine potatoes and mushrooms. Sauté on medium-low heat, turning frequently, until mushrooms begin to cook, about 3-4 minutes. Add ½ cup water. Cover and cook over medium heat for 10-12 minutes, until potatoes are soft when pierced. Uncover and let liquid boil away.

3. Beat eggs, spinach, grated cheese, green onions, dried Italian parsley, salt and pepper to blend. Pour over cooked vegetables. Sprinkle garlic, onions and tomatoes evenly over eggs. Gently mix into egg mixture.

4. Grate more cheddar cheese on top, if you wish. Cook on low heat, until eggs begin to set at pan rim, about 4 minutes.

5. Broil 6 inches from heat until frittata feels set when lightly touched. Cut into 8 wedges. Serve hot or at room temperature. Add salt and pepper to taste.

Makes 4 servings.

Per serving: 392 calories; 22-gram protein; 21-gram fat (7.7 saturated); 29-gram carbohydrate; 259 mg sodium, 445 mg. cholesterol.