Low-Fat Breakfast Frittata

This is the type of recipe where you can add or remove any fresh, healthy component and it will still taste great. For example, next time I might use tomatoes, onions, spinach, and different types of cheese. But these are the ingredients I had on hand, so that's what I used.  

Note that I did not use any type of fat to "grease" the pan and the eggs did stick a little, but nothing I couldn't handle with a spatula :)

Ingredients:

• 8 oz. zucchini slices
• 1-1/2 oz. chopped green pepper
• 3 oz. chopped broccoli 
• 2-1/2 oz. shredded mozzarella
• 6 lg eggs

I simply layered the items in a quiche pan as listed, topped with cheese, and popped into the oven  at 350F for approximately 15 minutes. It was delicious!

What veggies might you substitute? What about herbs? I'm always looking for new & yummy ways to wake up my breakfast.

https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

Amount per serving
Calories	76
% Daily Value*
Total Fat 2g	3%
Saturated Fat 1g	5%
Cholesterol 5mg	2%
Sodium 134mg	6%
Total Carbohydrate 3.4g	1%
Dietary Fiber 1.1g	4%
Total Sugars 1.6g
Protein 10.7g
Vitamin D 0mcg	0%
Calcium 71mg	5%
Iron 0mg	2%
Potassium 285mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.

Souper Easy Potato Soup (see what I did there?) (no dairy)

Hurricane Sandy was barrelling up the coast and I was glued to the weather channel for hours upon hours.  Someone on my facebook feed mentioned they'd made soup, and I suddenly thought "omg, we need soup too!".  We were under threat of losing electricity and since we heat and cook with electric, that means huge impact for us.  I figured if I made soup, I'd forget about the scary weather!  Ha.

Here's what I did.  You can adjust according to your own tastes, of course.

• 8(ish) cups chicken broth - I used 1 pod of Knorr's new chicken bouillon that I've mentioned before to 3-1/2 cups of water - then another 4 cups of water mixed with 2 packages of goya brand vegetable seasoning/broth. 
• 1 medium sized onion, chopped
• 5-7 cloves garlic, minced
• 2 Tbs. oil
• 5-6 potatoes, peeled and cubed
• 2 good sized stalks of celery, chopped
• 2 bay leaves

Optional:  bacon (I used real bacon pieces that you use on salads), cheddar cheese, green onion

1. Lightly brown garlic in oil.  
2. Add onion and celery and saute until soft.
3. Add broth and potatoes.
4. Simmer until potatoes are tender.
5. Strain 3/4 of the potatoes out and mash.  You could do them all if you wanted, but I like chunky.
6. Re-add mashed potatoes to soup.
7. Add a couple of bay leaves.  I waited until this point so that the bay seasoning would not overtake the whole soup.
8. Stir well - this should thicken your soup.  

If it's not thick enough, you could always add a couple of tablespoons of flour to some cold water (cold is important) - mix it until it's dissolved and then add to the soup, until it's to your liking.

I added bacon and cheddar to my own bowl, and it's absolutely delicious!

Potato soup garnished with cheddar cheese and bacon bits.