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2. In a large skillet, warm 1 tablespoon olive oil over low to medium heat.


3. Add the onion, red peppers, and garlic; cook until the onion is tender, but
   not brown.


4. Add the feta cheese, olives, basil, and black pepper.


5. Pour the egg mixture in the skillet.


6. Cook over medium heat. As the egg mixture sets at the bottom of the
   pan, lift the edge of the mixture with a spatula to allow the liquid mixture
   to run under and cook. Continue until the egg mixture is set.


7. Sprinkle the top of the frittata with the Parmesan cheese and remaining
   olive oil.


8. Place skillet under broiler, 4 inches from the flame. Heat frittata for 1 to 2
   minutes, until firm. Cut into wedges and serve.

Whitefish or Tuna Salad

SERVINGS: 2

PREPARATION TIME: 5 min.

INGREDIENTS

4   scoops  tuna    or  whitefish   (1  large   can of  tuna    in  water   can also    be  used)   ¼

cup chopped red onion

¼   cup chopped celery

1   teaspoon    mayonnaise  made    with    olive   oil

Mixed   greens

2   slices  Swiss   cheese, shredded

DIRECTIONS

1. Combine tuna/whitefish with the onion, celery, and mayonnaise.


2. Divide the mixed greens between two plates.


3. Divide the tuna/whitefish salad on top of the mixed greens.


4. Sprinkle the shredded cheese on the salads. Serve.

Vegetable Quiche

SERVINGS: 4 to 5
PREPARATION TIME: 25 min.