 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
â âFrittataâ is Italian for âomelet,â and this dinner entree is packed full of veggies. Egg substitute and low-fat cheese lighten it up, making for a healthy meal. Itâs great for a quick late-night bite.â Kim Sosebee - Cleveland, Georgia Ingredients:
1/3 cup sun-dried tomatoes (not packed in oil) |
1 cup boiling water |
1-1/2 cups egg substitute |
1/2 cup 2% cottage cheese |
2 green onions, chopped |
1/4 cup minced fresh basil or 1 tablespoon dried basil |
1/8 teaspoon crushed red pepper flakes |
1 cup sliced zucchini |
1 cup fresh broccoli florets |
1 medium sweet red pepper, chopped |
2 teaspoons canola oil |
2 tablespoons grated parmesan cheese |
Directions:
1. Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
2. In a large bowl, whisk the egg substitute, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside.
3. In a 10-in. ovenproof skillet, saute the zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set.
4. Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
|
|