Spring Vegetable Frittata

Try this frittata recipe from Betty Crocker. MORE + LESS -

Ingredients

tablespoons margarine or butter

medium onion, chopped (1/2 cup)

clove garlic, finely chopped

medium green or red bell pepper, chopped (1 cup)

small zucchini, chopped (2 cups)

small tomato, chopped (1/2 cup)

1/4

teaspoon salt

1/4

teaspoon pepper

1 1/2

cups fat-free cholesterol-free egg product

1/4

cup grated Parmesan cheese

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1

Heat oven to 375°.
2

Melt margarine in 10-inch ovenproof skillet over medium-high heat. Cook onion and garlic in margarine 3 minutes, stirring frequently. Stir in bell pepper; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until crisp-tender. Stir in zucchini, tomato, salt and pepper. Cook 4 minutes, stirring occasionally. Stir in egg product.
3

Bake 10 to 12 minutes or until set in center. Sprinkle with cheese. Cut into wedges.

Egg substitutes can replace whole eggs in nearly any breakfast egg dish without a loss of flavor or texture. Most egg substitutes are based on egg whites, making them low cal and fat free.
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