Frittata is Italian for omelet, and this one is packed full of veggies. Egg substitute and low-fat cheese lighten it up, making for a healthy morning meal.
—KIM SOSEBEE CLEVELAND, GA
PREP: 20 MIN. • COOK: 15 MIN. • MAKES: 4 SERVINGS
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
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.
PER SERVING 138 cal., 4 g fat (1 g sat. fat), 6 mg chol., 484 mg sodium, 11 g carb., 3 g fiber, 15 g pro. Diabetic Exchanges: 2 lean meat, 2 vegetable.