RECIPES 4
Spinach and Potato Fritattas
Makes 4 Servings

2 tablespoons olive oil

6 small red potatoes, sliced

1 cup torn fresh spinach

2 tablespoons sliced green onions

1 teaspoon crushed garlic
salt and papper to taste

6 eggs

1/3 cup milk

1/2 cup shredded Cheddar cheese

Heat olive oil in a medium skillet over medium heat.  Place potatoes in the skillet, cover,
and cook about 10 minutes, until tender but firm.  Mix in spinach, green onions, and garlic.
 Season with salt and pepper.  Continue cooking 1 to 2 minutes, until spinach is wilted.

In a medium bowl, beat together eggs and milk.  Pour into the skillet over the vegetables.
 Sprinkly with Cheddar cheese.  Reduce heat to low, cover, and cook 5 to 7 minutes, or
until eggs are firm.
Swiss Chard and Garbanzo Beans
Makes 4 Servings

2 tablespoons olive oil

3 chopped green onions

1/2 cup garbanzo0 beans, drained

1 bunch Swiss chard, rinsed and chopped
1 tomato, sliced

1/2 each lemons, juiced

Salt and pepper to taste
Heat olive oil in a large skillet.  Stir in green onions; cook and stir for 3 to 5 minutes, or
until soft and fragrant.  Sitr in garganzo beans, and season with salt and pepper; heat
through.

Place chard in a pan, and cook until wilted.  Add tomato slices, squeeze lemon juice over
greens, and heat through.  Plate, and season with salt and pepper to taste.