This recipe is from the 2004 calendar distributed by Foodland Ontario, part of the Ontario ministry of agriculture.

I tried it today and it's pretty good. I bet it would freeze nicely for a quick breakfast. It's a great way to get some veggies in at breakfast time.

Garden Fresh Frittata

2 Tbsp butter
1.5 cups fresh sliced mushrooms
1.5 cups chopped broccoli
1 cup diced sweet red pepper (I used green, it was still good.)
1 small onion, chopped (you could reduce this to cut back on carbs)
6 eggs
2/3 cup sour cream
1/3 cup french onion or ranch dip (I used salad dressing)
1.23 cups grated cheddar cheese
.5 tsp salt
.25 tsp pepper

- Butter a quiche pan or deep dish pie plate
- melt butter in a pan over medium heat, saute veggies until tender-crisp, about 5 min.
- drain off excess liquid (keep it for soup - it probably has a lot of vitamins)
- Whisk together eggs, sour cream and dip (dressing) until smooth.
- Stir in veggies and cheese
- Pour into pan, bake 30-35 min or until set and golden.
- Let stand 10 min before cutting.

With six servings, the carb count says 10 g. It's probably lower than this if you cut down on the onion, use LC dressing instead of dip, and subtract the fiber.