Vegetable Frittata

4 eggs
1 Tbsp chopped fresh parsley (1tsp dried)
1/2 tsp dried oregano
1/4 tsp garlic salt
      ground black pepper
1 Tbsp water
2 tsp butter
2 scallions, chopped
1/2 cup chopped broccoli, asparagus or green beans
1/2 cup chopped celery

1) In a bowl, wisk together eggs, parsley, oregano, garlic salt, pepper, 1 Tbsp water.
2) In a heavy skillet, melt butter over medium heat. Saute scallions, celery and vegetables for 4 to 5 minutes or until crisp-tender.
3) Pour egg mixture over vegetable mixture and cook for 30 seconds. Cover and cook for 2 to 3 minutes or until set. Cut frittata in half and slid onto warmed plates.

Serves 2. Per Serving: 193 calories, 14 g protein, 4 g carbohydrates, 1 g fiber 1 g sugar, 13 g fat, 4 g saturated fat, 372 mg cholesterol, 208 mg sodium.
HealthCentral.com