Tomorrow for book club, I'm going to make Vegetable Frittata because most of the women will bring cookies. We are meeting from noon to 2:00 to do a gift exchange and potluck.

I'll bring a mild salsa because it has potatoes and eggs. Will cut the frittata into 8-10 wedges, and slide it onto a round platter.

Vegetable Frittata

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
5 large eggs
12 slender asparagus spears, chopped into 1’ pieces (remove tough ends)
2 cloves garlic, diced
12 plum tomatoes, seeded and chopped
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.

Combine potatoes, mushrooms and garlic. 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 8 minutes. Add asparagus and tomatoes. Cook until potatoes are tender to pierce, about 4 minutes more, stirring occasionally. Uncover and let liquid boil away.

Beat eggs, grated cheese, green onions, dried Italian parsley, salt and pepper to blend. Pour over cooked vegetables. Grate more cheddar cheese on top, if you wish.

Cook on low heat, until eggs begin to set at pan rim, about 4 minutes.

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.