Farmstand Frittata Recipe
Ingredients
| Nonstick cooking spray | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 medium red bell pepper, seeded and cut into thin strips | ||
| Broccoli florets | 1 Cup (16 tbs), blanched | |
| 1 cup cooked, quartered unpeeled red potatoes | ||
| 1 cup cholesterol-free egg substitute | ||
| Egg whites | 6 | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Cheddar Cheese | 1/2 Cup (16 tbs) | |
Directions
1. Spray large nonstick ovenproof skillet with cooking spray; heat over medium heat until hot. Add onion and bell pepper; cook and stir 3 minutes or until crisp-tender. Add broccoli and potatoes; cook and stir 1 to 2 minutes or until hot.
2. Whisk together egg substitute, egg whites, parsley, salt and black pepper in medium bowl. Pour over vegetables. Cover; cook 10 to 12 minutes or until egg mixture is set.
3. Meanwhile, preheat broiler. Top frittata with cheese. Broil 4 inches from heat 1 minute or until cheese is melted. Cut into four wedges.
2. Whisk together egg substitute, egg whites, parsley, salt and black pepper in medium bowl. Pour over vegetables. Cover; cook 10 to 12 minutes or until egg mixture is set.
3. Meanwhile, preheat broiler. Top frittata with cheese. Broil 4 inches from heat 1 minute or until cheese is melted. Cut into four wedges.
Chef
