For the Cheese & Vegetable Frittata

Preheat oven to broil setting.

In a large bowl, whisk eggs together until foamy, stir in the whole wheat flour, black pepper, and baking powder.

Using a heavy skillet with an ovenproof handle, coat the skillet with cooking spray and heat on medium.

Add the onion and cook until it starts to get soft, then add the spinach, bell pepper and mushrooms and cook for 2-3 minutes more.

Add the garlic and basil and cook for 1 minute. Stir to avoid burning these.

Add the egg mixture into the pan and stir to mix the vegetables with the eggs.

Cook for 5-6 minutes or until the egg mixture has set on the bottom and begins to set on top.

Add the shredded cheese and using the back of the spoon, push lightly under the eggs, so it won’t burn in the oven.

Place pan into the oven and broil for 3-4 minutes until golden and fluffy.

Remove from pan, cut into 6 servings and serve.

For the Fruit Salad

In a large bowl combine all fruit salad ingredients.

In a small covered jar shake the vinegar or juice with the olive oil to mix.

Add dressing to the fruit and toss to coat. If using frozen fruit toss very gently to avoid breaking them up too much.

Garnish with the fresh herbs, if available and serve with the frittata.