Vegetable Frittata

( Italian Omelet)

Ingredients 1 teaspoon olive oil 1/2 cup chopped onion 1 clove garlic, minced 1/2 cup diced green,red,yellow bell pepper (any vegetables is fine, e.g. mushroom, spinach) 1 zucchini, halved lengthwise and cut in 1/4 inch slices 2 cups cooked and diced potatoes/Hash brown shredded potatoes 1 cup chopped fresh tomato 2 tablespoons black olives(optional) 4 eggs salt and pepper to taste 1/4 teaspoon dried oregano 1/4 cup shredded mozzarella cheese(mix blended cheese, anything which you like) Directions 1. Preheat the broiler on your oven.(Optional , if you don't have oven, you can mix all ingredients together and put it on pan) 2. In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green ,red,yellow bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan. 3. Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice. 4. Beat the eggs with the salt, pepper, oregano. When all the vegetables are cooked, pour the eggs over them 5. sprinkle the mozzarella cheeses.Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle). 6. Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.