Vegetable Frittata with Parmesan
From the kitchen of The South Beach Diet Cookbook (orange).
Yummy frittata with lots of veggies. I usually use about twice the amount of peppers and mushrooms as called for in the recipe and sometimes an extra zucchini, too. One of the ingredients in the recipe is liquid egg substitute. I never have this on hand and have a hard time finding it, so I just throw in a couple of extra eggs depending on how many vegetables I’ve used.
- 2 tbsp trans-free margarine
- 1 onion, chopped
- 2 zucchini, thinly sliced
- 4 large mushrooms, chopped
- ½ large red bell pepper, chopped
- ½ teaspoon salt
- ¼ teaspoon dried thyme, crushed
- ¼ teaspoon ground black pepper
- 4 large eggs, at room temperature
- 1 cup liquid egg substitute
- 1 ½ tablespoons grated Parmesan cheese (optional)
- Place the broiler rack in the lowest position (6" to 7" inches from the heat source) and preheat the broiler.
- Melt 1 tablespoon of the margarine in a large oven-safe nonstick skillet over medium heat.
- Add onion, zucchini, mushrooms, bell pepper, ¼ teaspoon of the salt, the thyme and 1/8 teaspoon of the pepper.
- Cook, stirring occasionally, for 8 minutes, or until the vegetables are tender and no juices remain in the pan.
- In a large bowl, combine the eggs, egg substitute, the remaining ¼ teaspoon salt, the remaining 1/8 teaspoon pepper and the cheese, if using.
- Melt the remaining 1 tablespoon of margarine in the skillet with the vegetables over very low heat.
- Pour in the egg mixture.
- Cook, uncovered and without stirring for 15 minutes or until only the top remains runny,
- Place the skillet under the broiler and cook for 2 minutes, or until the eggs are just set.
- Slide the frittata onto a large serving plate to serve.