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Vegetable Frittata

From
1 cup broccoli florets
1 med carrot, shredded
1 small onion chopped
1 cup cooked cubed potato
4 eggs
1/3 cup milk or half and half
1 tbsp chopped fresh parsley
salt & pepper to taste
1/2 cup shredded cheedar cheese

Spray a 10" skillet with cooking spray. Place over med heat and add the vegetables. Cook, stirring, until crisp tender-about 5 minutes. Meanwhile whisk together the eggs, milk, parsley, salt and pepper. Pour the egg mixture into the skillet over the vegetables. Sprinkle with the cheese. Reduce heat to low, cover and cook about 10 minutes until the center is set. Remove from the heat, cut into wedges and serve immediately. May serve with salsa and/or sour cream.