Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups diced cooked vegetables	(suggested olives, onions, green peppers, or mushrooms, tomatoes, spinach, kale, broccoli, Bok Choy, shredded carrots, celery or zucchini)May add: chicken, seafood, or ham in any combination
12 Eggs, beaten	May use egg substitute
Salt and pepper to taste
2 Tablespoons vegetable oil	Or Olive oil

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat 1 tablespoon oil in a large skillet
2	Combine eggs and vegetable mixture
3	Pour half of the mixture into hot skillet
4	Cover and cook until the bottom of the frittata is set
5	Loose edges of the frittata and flip over
6	Heat about 1 to 2 minutes more or until egg is set	Cook until internal  end temperature is 160 ° degrees F.
7	Let cool 5 minutes and serve immediately