New Mexico Frittata

• 1 medium tomato, peeled and diced
• 1 small cucumber, diced
• 3/4 c. mild taco sauce
• 3 Tbsp. butter
• 1 onion, chopped
• 1 c. chopped fresh spinach
• 3 Tbsp. chopped fresh basil
• 8 eggs
• 2 Tbsp. water
• 1 c. shredded cheese
• salt and pepper to taste
• 1 zucchini, diced

1. In bowl, combine tomato, zucchini, cucumber and taco sauce. In skillet, melt butter.
2. Add onion.
3. Cook over medium heat until onion is wilted, 2 to 3 minutes.
4. Add spinach and basil.
5. Turn heat up to high.
6. Beat eggs with water.
7. Add to skillet and immediately begin lifting egg from bottom of skillet, allowing uncooked egg to run under.
8. Cook until set.
9. Turn off heat. Sprinkle with salt and pepper.
10. Sprinkle with cheese.
11. Cover; let stand 5 minutes until cheese is melted.
12. Cut into wedges.
13. Spoon tomato mixture over and serve.

tomato, cucumber, taco sauce, butter, onion, fresh spinach, fresh basil, eggs, water, shredded cheese, salt, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=966947 (may not work)