Side Dishes - Vegetable Frittata | Timi Gustafson, R.D. | How to Eat Right and Still Have Fun

Vegetable Frittata
Eggs, sautéed vegetables, and lots of cheese make for an abundance of fat. This is a lighter, yet luscious frittata.

♥ Roast the vegetables and cook the frittata in a small amount of oil.
♥ Use liquid egg substitute in place of whole eggs or yolks.
♥ Reduce the amount of Parmesan added.

Makes 6 servings

Ingredients:
3 zucchini (or corn, broccoli, spinach), diced (about 2 cups)
2 tbsp. olive oil
1 large onion, chopped (about 2 cups)
1 medium red pepper, diced (about 3/4 cup)
1 tbsp. garlic, minced
Salt and pepper to taste
2 cups liquid egg substitute
1 tbsp. mixed fresh herbs: marjoram, thyme, chives, parsley
1 oz. Parmesan cheese, grated (about 1/3 cup)

Preheat oven to 400º. Toss vegetables in a bowl. Add one tablespoon of the oil. Add garlic, salt, and pepper. Spread in a single layer on a baking sheet and roast for 10 to 15 minutes. Turn vegetables every so often. Transfer to a colander set over a bowl. Let cool off. Whisk egg substitute in a bowl with herbs, cheese, salt, and pepper. Stir in the zucchini mixture. Heat the remaining oil in a skillet to medium high. Pour in the egg mixture. Lower heat to medium low. Cover the pan. Cook until the frittata is set, about 12 to 15 minutes. Remove cover and loosen the bottom of the frittata from the pan with a spatula. Flip onto a serving platter. Cut into wedges and serve warm or cold.