A Saturday Morning Frittata

I spent a lot of time in the kitchen last weekend, cooking and baking.  I started out the weekend assembling many of my organic vegetables to make a veggie frittata.  You can see my organic mushrooms, red and green peppers, fresh spinach, red onions, and Yukon Gold potatoes.  It was a great breakfast to start the weekend, and it was served with fresh sliced avocado and tomatoes, and paired with Great Harvest Bread Company's Blueberry/Cream Cheese bread.