Garden Fritatta

Here is a fairly easy breakfast recipe that looks as good as it tastes. Plus, if you are disciplined enough to have planted a vegetable garden, this one will help you use up some of the fruits of your labor. Feel free to change this one up, just about anything can go in there. :)

Garden Fritatta
- 6 eggs
- 1/2 cup corn (can swap out squash, zucchini, broccoli....whatever you have)
- 1/3 cup diced green chiles (can use canned, drain)
- 1 cup cherry tomatoes, cut in half
- 1 green onion, chopped
- fresh chopped parsley, to taste
- fresh chopped thyme, to taste
- salt and pepper, to taste
- hot pepper sauce, if desired
- 1/4 cup milk

Combine all ingredients except tomatoes and green onions in a large bowl, whisking eggs until light and fluffy. Spray large skillet with nonstick spray and heat over medium. Pour egg mixture into pan, then add tomatoes (cut side up) and onions, spacing evenly. Cover and cook until eggs are fully set.

Carefully scoot the fritatta out of the pan onto a cutting board and slice into wedges.