Okay, so it's Meatless Monday on a Thursday.

With zucchini and tomatoes being in abundance at this time of the year, I had to try to figure out what to do with all those veggies!

I was going to make Ratatouille, but decided on making a Frittata.
I was going to post a photo of the Frittata I made, but it was devoured before I had a chance to find the camera. You'll have to settle for a photo found via Google Images. Photo borrowed from here.

INGREDIENTS

1 onion, sliced
garlic, minced
oil
1 Tomato, diced (I used 2 tomatoes)
1 zucchini, halved and sliced
2 or 3 potatoes, peeled and sliced thinly
Salt and pepper to taste
6 eggs
parsley

INSTRUCTIONS

In large nonstick ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until lightly softened, about 3 minutes. Add potatoes; cook until potatoes are golden.

In small bowl, beat eggs with salt and zucchini. Add to skillet; reduce heat to medium and cook until bottom is brown and crusty, about 5 minutes, occasionally lifting edges so uncooked eggs can flow underneath. (If skillet handle is not ovenproof, wrap in foil.)

Add tomatoes on top. Broil until eggs are set- 1 to 2 minutes. Cut into wedges to serve. Garnish with parsley.

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I served the Frittata with a salad. Yes, that is a lot of veggies! The Student, Hubby, Little One and I enjoyed it immensely.

At the end of the meal, my husband (the beef farmer) said, "That was great Honey. It would have been even more perfect with meat!"

Will my husband survive Meatless Mondays? We shall soon find out.