Instructions: In a nonstick skillet, melt butter over medium heat. Add onion, green bell pepper, potato, broccoli, oregano, and pepper. Cook, stirring occasionally, until tender.

Meanwhile in a small bowl beat eggs until frothy and pour over the vegetables without stirring. Cover, and cook over low heat 5 to 7 minutes, or until eggs are set.

Slide frittata out onto a plate. Invert pan over plate and carefully flip frittata back into pan. Cook several more minutes to brown both sides. Cut into wedges to serve.

This recipe yields 2 servings.

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