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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Garden Vegetable and Herb Frittata Recipe

Brought to you by C'est La Vie Inn

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Cook Time: 25 min	Prep Time: 10 min
Yield: 4 servings

Ingredients:
1 tablespoon olive oil
1/2 cup yellow onion
4 ounces sliced mushrooms
1 small zucchini, unpeeled, halved lengthwise and sliced into 1/2 inch pieces
1/2 red bell pepper, seeded and chopped
1 garlic clove, minced
6 large eggs
2 tablespoons water
1/2 cup grated parmesan
1 teaspoon of salt
Freshly ground pepper
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon snipped parsley

Instructions:
Preheat oven to 350F. In a large ovenproof skillet (scanpan works best) warm oil over medium heat. Add onion, mushrooms, zucchini, bell pepper, and garlic and saute until tender about 6 or 7 minutes.

In a medium bowl, whisk together eggs, water, cheese, salt, pepper, basil and parsley. Pour over vegetables in skillet. Transfer to oven and bake until eggs are set about 25 minutes. Let stand about 5 minutes. Cut into wedges.

Notes:
Makes 4 to 6 servings

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