FRITTATA PRIMAVERA

1 tablespoon olive oil
½ cup thinly sliced red bell pepper
½ cup halved and sliced zucchini
½ cup asparagus pieces, each about 1-inch long
6 large eggs
1 ounce goat cheese or cream cheese
3 tablespoons milk
½ teaspoon salt
¼ teaspoon pepper
1 Toufayan Flatbread

In 7-inch ovenproof, non-stick skillet over medium heat, in hot oil, cook red pepper, zucchini and asparagus pieces until tender-crisp, about 5 minutes, stirring occasionally.

Preheat broiler. Place Toufayan Flatbread under broiler for 2 minutes just until lightly toasted. Remove to plate. In medium bowl beat eggs, milk, salt and pepper. Pour over vegetables in skillet; dot with crumbled goat cheese. Cook over medium heat 5 to 6 minutes, until most of the egg has set.

Place the skillet about 6 inches under the broiler. Cook about 3 minutes or until the eggs are set and slightly puffed.
Slide frittata onto toasted flatbread. Serves 2.