This breakfast dish is perfect if you want to incorporate fresh veggies into your meal.—Pauline Howard, Lago Vista, Texas
- 1 cup egg substitute
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped fresh broccoli
- 1/4 cup shredded reduced-fat cheddar cheese
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped green pepper
- 2 tablespoons grated Parmesan cheese
- 1/8 teaspoon salt
- Dash pepper
- In a large bowl, combine all ingredients. Pour into a shallow 2-cup baking dish coated with cooking spray.
- Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 2 servings.
Originally published as Vegetable Frittata in Comfort Food Diet bookazine 2010
Enjoy this recipe with a sparkling wine.
Reviews for Fresh Vegetable Frittata
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review