Potato and Boursin Frittata

8 large eggs

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh, chopped basil

1/4 cup olive oil

8 baby yukon potatoes

1 cup chopped onions

Put oven rack in middle position and preheat oven to 375°F.

Whisk together eggs, salt, and pepper, and basil until just combined.

Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and onions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.

Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.

Mini Veggie Frittatas

Vegetable-oil spray
4 eggs
3 Tbs. low fat milk
1/4 tsp salt
1/3 cup part-skim mozzarella, shredded
1/3 cup green pepper, chopped
1/3 cup mushrooms, chopped

1. Preheat oven to 375 F . Spritz 12 mini muffin tins with vegetable oil.
2. In a bowl, whisk eggs, milk and salt. Add cheese, peppers, and mushrooms. Spoon a tablespoon into each muffin cup. Bake for 12-14 minutes. Makes 12.

Cheesy Broccoli and Potato Soup

2 tsp. olive oil
1/2 onion, chopped
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low-salt vegetable stock
1 cup reduced-fat Monterey Jack cheese, shredded

1. In a large stockpot, heat oil adn saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli, and stock; bring to a boil. Reduce to a simmer and cook, covered, for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

2. Either use a hand held blender to puree mixture and cheese in stockpot or remove from heat and allow to cool a bit. Pour the mixture and cheese into a blender; puree.
I'm definitely doubling or tripling this next time we make it. It disappeared extremely fast!! The recipe says it serves 4, but I'd say it is closer to 2 or 3.