Fritatta

6 portions Ingredients: Egg mix: 3 cups 5:1 eggs 1  teaspoon sea salt 1 teaspoon Mrs. Dash seasoning1 teaspoon Dijon mustard  1 /2 teaspoon pepper Veg: 1 cup mini bell pepper slices1 small  green zucchini sliced  1 small yellow zucchini sliced  1 cup chopped white part of leeks or onions  1 cup rough chopped artichoke hearts  1 cup sliced fingerling potatoes  4 cups loose packed spinach  1 cup chopped kale  8 leaves Fresh basil  sliced grape tomatoes  green onions 1 /2 cup cooked garlic onion puree ( aprox 3 oz onion 1 oz garlic) 1/2 cup water 6 oz reduced fat 2% milk cheddar Monterey Jack mix  6 tablespoons grated Parmesan Regiano

The garlic onion puree can be used for a lot of different dishes. It is a nice low calorie, booster for seasoning. Micro for

Gather ingredients. Chop zucchini in round slices, and the baby sweet bell peppers, fingerling potatoes, the grape tomatoes,.  Chop the onions, green onions, and make the garlic onion puree. Measure out the spinach,  kale, artichoke hearts, cheese, and 5:1 eggs. Chiffonade the basil.

Saute the vegetables in Extra Virgin Olive oil  oil for 1 minute until about half cooked.

Add the egg mix and stir to incorporate vegetables , Add the spinach and the basil.

Add the 2% Cheddar Monterrey Jack Mix,	and stir to incorporate.
Bake the Fritatta in the oven for 15 min until set and lightly browned	take out and slide onto a cutting board

Cut into 6 pieces. Lay on a bed of arugula and garnish with grated Parmesan Reggiano and basil sprig.