2 eggs, separated
1 c. chopped cooked vegetable - any variety
2 slices bread
Milk
Salt
Pepper
Minced garlic
Fresh parsley and other herbs
2 tbsp. grated Monterey Jack or Parmesan cheese
Olive oil

Soak bread in a mixture of a little milk and 2 egg yolks. Then add a dash of salt and pepper and all other herbs. Add cheese. Fold in the egg whites, beaten stiffly. Heat plenty of olive oil in a heavy oven-proof skillet, pour in the frittata mixture and bake at 350 degrees for 15-25 minutes or until firm. Cut in wedges and serve straight from the skillet. Serves 2.