TUCSON, AZ (Tucson News Now) - What's for Lunch today with chef Claire Johnson and O'Ryan Beverly from Claire's Cafe
Veggie frittata with melted cheddar and jack cheese (Serves 4)
- 1/2 c green onions;
- 1/4 c sliced mushrooms;
- 1/4 c diced tomatoes;
- 1/2 c diced zucchini;
- 1/2 c diced yellow squash;
- 1/2c spinach
- 1/2 c broccoli;
- 8 eggs well beaten;
- 1 c shredded cheddar and jack cheese;
- 2 tsp butter or olive oil.
Sauté all veggies until hot; stir frequently. Pour egg mix into sauté pan; stir until mixture is set; add the cheeses on top and let melt.
Serve with sliced tomatoes or cottage cheese toast or hash brown potatoes.