Frittata for one!

We're in the process of moving, again, and so I've been trying to keep the fridge relatively empty. It wasn't until I came across a piece of broccoli, some mushrooms, and two eggs that I remembered one of my favourite solutions for leftovers - frittata. I love a good frittata, because: 1) it's simple and quick to make, and 2) it satisfies my unending craving for eggs. It's lighter than a quiche, yet equally yummy. First thing's first, make sure you have a non-stick pan that can be used in the oven.

Broccoli and Mushroom Frittata (serves 1)

• 2 large eggs
• 1/3 cup broccoli florets
• 1/3 cup sliced cremini mushrooms (or any kind)
• 1/3 cup milk
• 1/2 cup grated medium cheddar cheese- separated
• 1 tsp vegetable oil for cooking
• salt and black pepper to taste

Start by turning your oven on broil. Whisk together the 2 eggs, milk, and half of the cheese. Season this with a dash of salt and pepper to taste, and keep the mixture aside. Heat 1 tsp of vegetable oil in a small non-stick pan on medium-low. Cook the broccoli florets for about 2-3 minutes before adding the mushrooms. Lightly season the vegetables with salt and pepper (keeping in mind that the egg mixture is already seasoned.) Allow the veggies to cook for another 2-3 minutes, or until the mushrooms have developed some colour. Now add the egg mixture to the non-stick. The mixture should cover the vegetables, and evenly fill the pan. Use a spatula, before the eggs set, to move the veggies around so that they're well distributed. When the bottom crust has formed, sprinkle the top of the frittata with the remaining cheese and put it in the oven for 2-3 minutes. The eggs will fully set, and a lovely golden and cheesy crust will have formed on top.

Of course, you can use any of your favourite vegetable combinations and cheese to make a frittata. Mushroom and spinach are very popular, as are tomato, onion, and asparagus. Hope you enjoy!